Sourdough panettone
Ingredients
- 250 gWheat flour (Manitoba-style)
- 60 gSourdough starter (stiff, active and recently fed)
- 90 mlWater
- 4 pcEgg yolk
- 85 gSugar
- 100 gUnsalted butter (at room temperature)
- 75 gRaisin (soaked, then drained)
- 40 gCandied orange peel
- 20 gCandied fruit
- 8 gHoney
- 4 gSalt
- 1 pcVanilla bean (pod, seeds scraped)
Method
A tall, golden crumb pulls into soft strands, studded with plump raisins and candied citrus. Butter keeps it supple and rich, while the natural leaven brings a faint tang beneath the vanilla and orange.
- 1
Dissolve the starter in the water. Add 200 g flour and knead until smooth. Work in 2 yolks gradually, followed by 60 g sugar. Add 65 g butter in small pieces, letting each addition disappear into the dough before adding more. The dough should look smooth and begin to pull away from the bowl.
- 2
Cover the dough and keep it at about 26°C, away from drafts, until it has tripled in volume. This usually takes 10–12 hours. The surface should be domed and lively; judge the rise by its size, not the clock.
- 3
Add the remaining 50 g flour to the risen dough and knead. Work in the remaining 2 yolks, 25 g sugar, honey, vanilla seeds and salt. Add the remaining 35 g butter a little at a time. Knead until supple and elastic; a stretched piece should form a thin, strong membrane.
- 4
Fold in the raisins, soaked beforehand and drained thoroughly, along with the candied orange and citron peel. Gather the dough into a ball without crushing the fruit and rest, covered, for 30 minutes. Shape gently into a tight ball and place in a roughly 500 g panettone mold. Proof in a warm spot for 4–6 hours, until the dough rises close to the rim.
- 5
Heat the oven to 170°C. Cut a cross into the top and place a small knob of butter, taken from the measured amount, at the center. Bake for 40–45 minutes, until the center reaches about 92°C and the crust is deeply golden. As soon as it leaves the oven, pierce the base with two long skewers and hang the panettone upside down until completely cool.
Frequently asked questions
How do you get this dish right?
- Use the starter at peak activity after feeding; a weak culture will struggle to lift a dough this rich in butter and yolks.
- Keep the dough near 26°C during the long proofs: too cool and it stalls; too warm and the butter can break from the dough.
- Hang the panettone as soon as it comes out of the oven. Even a short delay lets the crumb settle under its own weight.
How long does this dish keep?
Keep tightly wrapped at room temperature for 3–4 days once completely cool. Freeze in slices and thaw at room temperature.
