How To Make Panettone Naturally Leavened With Sourdough / Sweetdough - This is a fairly traditional Italian panettone Christmas bread recipe. This super rich and moist bread, takes a bit of time to make, but is worth it!

First Dough Ingredients:
85g 50% hydration 'sweet' starter
190g room temp water
345g bread flour
2g (1/2 tsp) instant yeast
85g sugar
55g egg yolk (about 3)
85g unsalted butter, at room temperature


Final Dough Ingredients:
all of the first dough
85g bread flour
5 g salt
45g egg yolk (about 2)
5 mL (1 tsp) pure vanilla extract
5 mL (1 tsp) pure lemon extract
5 mL (1 tsp) pure orange extract
75g water
80g sugar
125g unsalted butter, at room temperature
20g honey
100g golden raisins
60g candied lemon peel
100g candied orange peel


Method:
Day 1
Make the first dough the evening before you want to bake the bread.
In a stand mixer, mix all of the first dough ingredients into a smooth dough ball with the dough hook.
Cover the bowl and ferment overnight (about 12 hours) at room temperature (about 72ºF).
The dough should triple in volume.

Day 2
Mixing and baking:
To the first dough in the mixer bowl, add the flour, salt, egg yolks, lemon extract, orange extract, vanilla extract, and 40g of the water.
Mix on low speed with the dough hook until the ingredients are just combined.
This should take 3-4 minutes.
Switch the mixer to medium speed, for 1-2 minutes, continuing to mix while slowly adding the sugar.
Keep mixing until the dough pulls away from the sides of the bowl and the gluten has started to form.
(the dough will pull away like a sticky spiderweb)
Switch the mixer back to low speed and add the butter, in small chunks a bit at a time.
Mix on low speed, then on medium speed until the butter is completely incorporated into the dough.
You may need to scrape down the bowl to help the butter along, this may take 10-15 minutes.
Continue mixing until the gluten is fully developed.
Switch to low speed, and add the honey.
Slowly dribble in the remaining water until it's fully incorporated.
On low speed, add the raisins and candied peels, mixing just until they are evenly distributed.

Scrape the dough into a lightly buttered bowl.
Ferment in a warm room, for about 30 minutes.
After 30 minutes, fold the dough in the bowl by lifting the edge to the centre and turning the bowl to repeat the motion.
Turn 6-9 times, and then recover and let sit for another 30 minutes.
Prep the moulds by pushing two skewers through near the base.
You can remove the skewers before baking, but making the holes is key.
Turn the dough onto a buttered surface, butter you hands and the dough scraper.
Divide the dough into two pieces, form each piece into a ball and place in the moulds.
Proof at 30ºC (80ºF) for 5 – 8 hours (or about 12 hours at room temperature), until the tops of the dough domes are even with the top of the molds and the sides are an inch or so below the tops.
When the dough is nearly fully prooved, preheat the oven to 180ºC (350ºF).
Snip an X into the top of the loaf and place a piece of butter in the X.
Bake for about 35 – 40 minutes, until the tops are brown and the internal temperature is 85ºC (185ºF).
Hang the panettone for at least 4-5 hours, or overnight before cutting.


**Sweet starter is a 50% hydration stiff starter that has been fed / refreshed every 3-4 hours over a 12 period. This gives a super active culture, but very low acid (sour) content.
Le Gourmet TV Is Now - Glen & Friends Cooking!

#LeGourmetTV #GlenAndFriendsCooking

-~-~~-~~~-~~-~-
Please watch: "