The Venetian by P. Giorilli is a cloud of flavors and lightness. A leavened dough similar to panettone but without inclusions and made with sourdough. The recipe is taken from the book ‘Slow Leavening‘, a simply fabulous book where the recipes are explained in detail along with an introduction to raw materials, techniques, and doughs.
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- Difficulty: Medium
- Cost: Medium
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients
For 2 pieces of 1.65 lbs
- 3 1/4 cups flour (W350)
- 4 oz sourdough starter
- 3/4 cup water
- 4/5 cup sugar
- 1/4 cup egg yolks
- 1/2 cup butter
- 1/4 tsp salt
- 3/4 cup flour (W280-300)
- 1/2 cup sugar
- 2/3 cup egg yolks
- 1 tsp salt
- 3/4 cup butter
- 1 3/4 tbsp honey
- 1/2 tsp malt
- 1 vanilla bean
- 1 orange (grated zest)
- 1 cup sugar
- 1 3/4 oz blanched almonds
- 1 1/2 tbsp rice starch
- egg white
- 1 1/2 tbsp sugar crystals
- 1 1/2 tbsp powdered sugar
Tools
- 1 Stand Mixer
- 1 Blender
- 1 Bowl
- 2 Molds
Steps
For the panettone dough, it is important that all the ingredients are very cold, even keep the flour in the fridge.
8:00 I° refresh of the sourdough, rising at 82°F in 3-4 hours to triple
12:00 II° refresh of the sourdough, rising at 82°F in 3-4 hours to triple
16:00 III° refresh of the sourdough, rising at 82°F in 3-4 hours to triple20:00 working time 25/30 minutes with dough temperature max 79°F
Pour the flour into the bowl of the stand mixer. Add the water and the sourdough. Start the machine and let it work for 15 minutes. Once the dough is formed, add half the sugar, the salt, and half the egg yolks. Allow all ingredients to be absorbed well without losing the dough’s elasticity.
Then add the remaining sugar and egg yolks. Work again until the dough is smooth and elastic. Stop the machine. Form a dough ball on a buttered work surface. Place in a container and cover. Leave to rise at 75°F-77°F for 10-12 hours or until the volume has tripled.
Prepare the glaze by blending all the ingredients with a cutter. Keep covered in the fridge.
9:00-10:00 working time 30 minutes with dough temperature max 79°F
Cool the leavened dough in the fridge for 30 minutes.
Put the first dough in the stand mixer with the flour and knead at low speed for about 15 minutes, allowing the dough to become elastic.
Slowly add the sugar and after it is absorbed, add half of the egg yolks.
Allow to incorporate, then add the salt, honey, and flavors.
When the dough is smooth and homogeneous again, add the remaining egg yolks.
Once fully absorbed, add the butter in 3 parts.
Work well until the dough has reached the right consistency.
Stop the mixer and let it rest for 30 minutes in a bowl.
Place the dough on a buttered work surface.
Divide into two 1.76 lbs pieces and round (here the video)
Place the two dough balls on a baking sheet or board.
Put in the oven at 82°F and let rest for 35-40 minutes without covering them.
Round again (here the video) and place in the molds.
Cover with plastic wrap and let rise at 82°F-86°F for 6-7 hours or until it reaches the edge of the mold.
Glaze with a thin layer of icing using a piping bag.
Sprinkle the surface with sugar crystals.
Dust with powdered sugar.
Bake in a preheated static oven at 338°F-356°F for 45-50 minutes.
Core temperature 201°F.
After baking, skewer with the appropriate pins and immediately turn it upside down.
Leave in that position for 10 to 12 hours.
Pack the Venetian in special bags, spraying with 90% alcohol beforehand.
Advice
They keep for 30 days in a sealed bag.
For the panettone dough, it is important that all the ingredients are very cold, even keep the flour in the fridge.
FAQ (Questions and Answers)
Can I make the Venetian lactose-free?
Sure, using lactose-free butter with less than 0.01% lactose or vegetable margarine.
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