Traditional recipes

Panettone with mother yeast

Panettone with mother yeast

Panettone with mother yeast is undoubtedly my most successful sweet leavened cake, as you know last year I prepared the panettone with brewer's yeast and I liked it a lot, but this is clearly superior. After studying various recipes, I decided to follow Piergiorgio Giorilli's because it seemed the most affordable and with a better yield and it did not disappoint me, after 2 days of hard work I got a soft, fragrant panettone that tastes like artisan panettone , finally the mother yeast starts to give me results even with sweet leavened products and I am super happy to share my result and my joy with you. Pandori and panettone aside, these days have been very intense, I am completing the last work at home, some of my friends are coming to visit my office to exchange greetings, today I organized a Christmas lunch in my office with all guys who work with us, and to conclude today I have to take Elisa to her first party, so I have the minutes to leave you to the recipe and to wish you a sweet day, a kiss and tomorrow.

First, prepare an aromatic mix by blending all the ingredients, then honey, aromas, etc., cover the bowl and then put it in the fridge, then move on to make the refreshments of your sourdough, you will have to make three at a distance of 3/4 hours. 'from each other only at that point you can use the sourdough for your panettone, the preparation of which will then start the night before, below is my timetable with the times.

8: aromatic mix preparation
8: first refreshment
12.30: second refreshment
16: third refreshment
20: first dough

First dough
80 gr of mother yeast refreshed 3 times
240 gr of flour 0
120 grams of water
75 grams of sugar
75 gr of butter
55 gr of egg yolks (about 3)

Put the chopped sourdough (previously refreshed 3 consecutive times), the water and the flour in the bowl of the mixer

Knead for about ten minutes

Add the sugar

When the sugar has been completely absorbed by the dough, add the soft butter a little at a time, waiting for the whole quantity to be absorbed gradually.

Beat the egg yolks in a bowl and add them gradually to the dough while continuing to work with the hook, always wait for the first quantity of egg yolks to absorb to add more.


Knead until the dough is strung, which means that it detaches from the walls and bottom of the mixer by twisting around the hook.
The litmus test in this case is called the veil test, it is done by pulling the dough between two fingers, if it forms a thin veil that does not break then the dough is ready.

Form the dough into a ball and place it in a greased bowl.
Cover with cling film and put in the oven off to rise overnight, about 12 hours, the dough will have to triple in volume.

Second Dough
The first dough
60 grams of flour 0
2 gr of malt
70 grams of sugar
95 gr of egg yolks (about 5)
95 gr of butter
120 gr of raisins
50 gr of candied orange
3 gr of salt

The next morning, soak the raisins in hot water and rum

The first dough will be tripled in volume

Then put the flour and malt in the bowl of the mixer, add the first dough and knead for about ten minutes.

When the dough is strung, add the sugar little by little

Then beat the egg yolks in a bowl and add half of them to the mixture always a little at a time.

Add the salt and the aromatic mix you prepared the day before and half of the softened butter.

Bring the dough to string again then add the remaining egg yolks

then add the remaining butter.

You will need to string the dough to the hook

Test the veil

At that point, when the dough is smooth and elastic, add the well squeezed and dried raisins and the candied orange cut into cubes.

Mix everything well with the dough.

Transfer the dough to a floured pastry board and let it rise for 40 minutes. "Aiming means that after mixing it must rest so that the gluten inside the dough" relaxes "and allows the dough to be more easily workable."

At this point you must "pirlare" the dough, which means taking the dough with a tarot or more simply with floured hands and worked quickly to form a ball, then put it in the panettone mold.

Cover the mold with cling film and let it rise in the oven off with the light on until it reaches an inch from the edge, about 7 hours.

Remove the plastic wrap and let the panettone rest at room temperature for 30 minutes, in the meantime turn on the oven at 165 °

Gently butter the surface of the panettone, if you are an expert make a cross cut with a flannel on the surface, then bake and cook the panettone in a static oven for 50 minutes.

Once ready, do the toothpick test, insert some wool needles on the base of the panettone and let it cool upside down.

The day after your panettone with mother yeast will be ready to be brought to the table.

Cut into slices and serve


Video: How to Make Pizza Dough with SOURDOUGH 2 years old (December 2021).