Panettone Milano

1st Refresh

• 150 g natural sourdough starter

• 150 g Panettone Authentic Artisanal flour

• 70 g water

2nd Refresh

• 300 g starter from the 1st refresh

• 300 g Panettone Authentic Artisanal flour

• 140 g water

3rd Refresh

• 320 g starter from the 2nd refresh

• 320 g Panettone Authentic Artisanal flour

• 150 g water

First Dough (Primo Impasto)

• 2,000 g Panettone Authentic Artisanal flour

• 700 g starter from the 3rd refresh

• 900 g cold water

• 600 g sugar

• 460 g egg yolks

• 700 g butter (82% fat)

Second Dough (Secondo Impasto)

• All of the first dough

• 250 g Panettone Authentic Artisanal flour

• 300 g sugar

• 100 g honey

• 300 g egg yolks

• 40 g salt

• 500 g butter (82% fat)

• 800 g raisins

• 700 g candied orange cubes

• 30 g orange zest

For Shaping & Baking

• Butter, for scoring

INSTRUCTIONS

1st Refresh
06:00–09:30 | 28–29°C

• Thoroughly knead the natural sourdough starter, Panettone flour and water. Shape into a cylinder, score a cross on top and leave at 28–29°C for approximately 3.5 hours, until tripled in volume.

2nd Refresh
09:30–13:00 | 28–29°C

• Add the flour and water to the starter from the 1st refresh. Knead thoroughly and leave at 28–29°C for approximately 3.5 hours, until tripled in volume.

3rd Refresh
13:00–16:30 | 28–29°C

• Add the flour and water to the starter from the 2nd refresh. Knead thoroughly and leave at 28–29°C for approximately 3.5 hours, until tripled in volume.

First Dough (Primo Impasto)
16:30

• Place the flour, cold water and starter from the 3rd refresh in the mixing bowl. Knead until the dough pulls away from the sides of the bowl.
• Gradually add the sugar, followed by the egg yolks, mixing until fully incorporated. Gradually add the butter in small pieces and knead until the dough is smooth and elastic.

Mixing time: 15–20 minutes
Final dough temperature: 24–26°C
First fermentation: Place the dough in an oiled container and leave at 26–28°C for 12–14 hours, until tripled in volume.

Second Dough (Secondo Impasto)

06:00

• Place the first dough and the additional flour in the mixing bowl. Mix on low speed for 2–3 minutes, until the dough comes together again.
• Add the sugar and honey. Add the salt together with the first portion of egg yolks. Once fully absorbed, gradually add the remaining egg yolks.
• Gradually add the butter in small portions, mixing until the dough becomes smooth and glossy. Finally, add the orange zest, raisins and candied orange cubes. Mix on the lowest speed for 1–2 minutes.

Mixing time: 15–20 minutes
Final dough temperature: 24–26°C

Dividing & Shaping

• Leave the dough at 28–30°C for 60 minutes. Divide into 550 g portions, shape into balls and allow to rest for 10–15 minutes.
• Place in the moulds and proof at 28–30°C for 7–9 hours, at approximately 70% humidity. The dough is ready when it reaches approximately 2 cm below the rim of the mould.

Scoring & Baking

• Using a razor blade, gently score a cross on top of the dough and place a small piece of butter in the centre.
• Bake in a preheated oven at 160°C for approximately 30–35 minutes.
• Immediately after removing the panettone from the oven, pierce the base with the special skewers and hang upside down for at least 10–12 hours.