{"id":5200,"date":"2026-09-15T07:06:08","date_gmt":"2026-09-15T07:06:08","guid":{"rendered":"https:\/\/www.loulismills.gr\/?post_type=recipes&#038;p=5200"},"modified":"2026-09-22T12:32:07","modified_gmt":"2026-09-22T12:32:07","slug":"panettone-milano","status":"publish","type":"recipes","link":"https:\/\/www.loulismills.gr\/en\/recipes\/seasonal\/panettone-milano\/","title":{"rendered":"Panettone Milano"},"content":{"rendered":"<p dir=\"auto\" data-start=\"12\" data-end=\"53\"><strong data-start=\"12\" data-end=\"27\">INSTRUCTIONS<\/strong><\/p>\r\n<p dir=\"auto\" data-start=\"12\" data-end=\"53\"><strong data-start=\"12\" data-end=\"27\">1st Refresh<\/strong><br \/>\r\n<strong data-start=\"28\" data-end=\"53\">06:00\u201309:30 | 28\u201329\u00b0C<\/strong><\/p>\r\n<ul data-start=\"55\" data-end=\"250\">\r\n\t<li data-section-id=\"b3veek\" data-start=\"55\" data-end=\"250\">Thoroughly knead the natural sourdough starter, Panettone flour and water. Shape into a cylinder, score a cross on top and leave at 28\u201329\u00b0C for approximately 3.5 hours, until tripled in volume.<\/li>\r\n<\/ul>\r\n<p dir=\"auto\" data-start=\"252\" data-end=\"293\"><strong data-start=\"252\" data-end=\"267\">2nd Refresh<\/strong><br \/>\r\n<strong data-start=\"268\" data-end=\"293\">09:30\u201313:00 | 28\u201329\u00b0C<\/strong><\/p>\r\n<ul data-start=\"295\" data-end=\"449\">\r\n\t<li data-section-id=\"olomsj\" data-start=\"295\" data-end=\"449\">Add the flour and water to the starter from the 1st refresh. Knead thoroughly and leave at 28\u201329\u00b0C for approximately 3.5 hours, until tripled in volume.<\/li>\r\n<\/ul>\r\n<p dir=\"auto\" data-start=\"451\" data-end=\"492\"><strong data-start=\"451\" data-end=\"466\">3rd Refresh<\/strong><br \/>\r\n<strong data-start=\"467\" data-end=\"492\">13:00\u201316:30 | 28\u201329\u00b0C<\/strong><\/p>\r\n<ul data-start=\"494\" data-end=\"648\">\r\n\t<li data-section-id=\"pqvll9\" data-start=\"494\" data-end=\"648\">Add the flour and water to the starter from the 2nd refresh. Knead thoroughly and leave at 28\u201329\u00b0C for approximately 3.5 hours, until tripled in volume.<\/li>\r\n<\/ul>\r\n<p dir=\"auto\" data-start=\"650\" data-end=\"691\"><strong data-start=\"650\" data-end=\"681\">First Dough (Primo Impasto)<\/strong><br \/>\r\n<strong data-start=\"682\" data-end=\"691\">16:30<\/strong><\/p>\r\n<ul data-start=\"693\" data-end=\"1013\">\r\n\t<li data-section-id=\"1myl6yc\" data-start=\"693\" data-end=\"836\">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.<\/li>\r\n\t<li data-section-id=\"1t8dk60\" data-start=\"837\" data-end=\"1013\">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.<\/li>\r\n<\/ul>\r\n<p dir=\"auto\" data-start=\"1015\" data-end=\"1207\"><strong data-start=\"1015\" data-end=\"1031\">Mixing time:<\/strong> 15\u201320 minutes<br \/>\r\n<strong data-start=\"1046\" data-end=\"1074\">Final dough temperature:<\/strong> 24\u201326\u00b0C<br \/>\r\n<strong data-start=\"1083\" data-end=\"1106\">First fermentation:<\/strong> Place the dough in an oiled container and leave at 26\u201328\u00b0C for 12\u201314 hours, until tripled in volume.<\/p>\r\n<p dir=\"auto\" data-start=\"1209\" data-end=\"1243\"><strong data-start=\"1209\" data-end=\"1243\">Second Dough (Secondo Impasto)<\/strong><\/p>\r\n<p dir=\"auto\" data-start=\"1245\" data-end=\"1254\"><strong data-start=\"1245\" data-end=\"1254\">06:00<\/strong><\/p>\r\n<ul data-start=\"1256\" data-end=\"1743\">\r\n\t<li data-section-id=\"1hnvdgt\" data-start=\"1256\" data-end=\"1396\">Place the first dough and the additional flour in the mixing bowl. Mix on low speed for 2\u20133 minutes, until the dough comes together again.<\/li>\r\n\t<li data-section-id=\"1izpk7x\" data-start=\"1397\" data-end=\"1542\">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.<\/li>\r\n\t<li data-section-id=\"1x5oun5\" data-start=\"1543\" data-end=\"1743\">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\u20132 minutes.<\/li>\r\n<\/ul>\r\n<p dir=\"auto\" data-start=\"1745\" data-end=\"1812\"><strong data-start=\"1745\" data-end=\"1761\">Mixing time:<\/strong> 15\u201320 minutes<br \/>\r\n<strong data-start=\"1776\" data-end=\"1804\">Final dough temperature:<\/strong> 24\u201326\u00b0C<\/p>\r\n<p dir=\"auto\" data-start=\"1814\" data-end=\"1836\"><strong data-start=\"1814\" data-end=\"1836\">Dividing &amp; Shaping<\/strong><\/p>\r\n<ul data-start=\"1838\" data-end=\"2135\">\r\n\t<li data-section-id=\"n6dujf\" data-start=\"1838\" data-end=\"1964\">Leave the dough at 28\u201330\u00b0C for 60 minutes. Divide into 550 g portions, shape into balls and allow to rest for 10\u201315 minutes.<\/li>\r\n\t<li data-section-id=\"a9rvkh\" data-start=\"1965\" data-end=\"2135\">Place in the moulds and proof at 28\u201330\u00b0C for 7\u20139 hours, at approximately 70% humidity. The dough is ready when it reaches approximately 2 cm below the rim of the mould.<\/li>\r\n<\/ul>\r\n<p dir=\"auto\" data-start=\"2137\" data-end=\"2157\"><strong data-start=\"2137\" data-end=\"2157\">Scoring &amp; Baking<\/strong><\/p>\r\n<ul data-start=\"2159\" data-end=\"2486\" data-is-last-node=\"\" data-is-only-node=\"\">\r\n\t<li data-section-id=\"byj1am\" data-start=\"2159\" data-end=\"2271\">Using a razor blade, gently score a cross on top of the dough and place a small piece of butter in the centre.<\/li>\r\n\t<li data-section-id=\"1fhla91\" data-start=\"2272\" data-end=\"2340\">Bake in a preheated oven at 160\u00b0C for approximately 30\u201335 minutes.<\/li>\r\n\t<li data-section-id=\"13az7tz\" data-start=\"2341\" data-end=\"2486\" data-is-last-node=\"\">Immediately after removing the panettone from the oven, pierce the base with the special skewers and hang upside down for at least 10\u201312 hours.<\/li>\r\n<\/ul>","protected":false},"author":4,"featured_media":5197,"template":"","main-category-recipes":[150,218],"category-recipes":[152],"special_ch":[],"product-type-recipes":[],"final-product-recipes":[166],"recipe-type-recipes":[],"occasion-recipes":[162],"video-recipes":[],"class_list":["post-5200","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","main-category-recipes-seasonal","main-category-recipes-slow-fermentation","category-recipes-pastry","final-product-recipes-panettone-en","occasion-recipes-christmas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Panettone Milano | \u039c\u03cd\u03bb\u03bf\u03b9 \u039b\u03bf\u03cd\u03bb\u03b7<\/title>\n<meta name=\"description\" content=\"INSTRUCTIONS 1st Refresh 06:00\u201309:30 | 28\u201329\u00b0C Thoroughly knead the natural sourdough starter, Panettone flour and water. 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