lievito madre sourdough starter (refreshed twice)~150 gest.
pliable butter~200 gest.
orange paste~100 gest.
honey~30 gest.
vanilla~1 tspest.
salt~10 gest.
room temperature butter~150 gest.
diced candied orange and citron peel~150 gest.
raisins marinated in rum
~200 gest.
Steps
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1
Mix room temperature water with chilled egg yolks; using cold yolks helps control the dough's starting temperature.
2
In a separate bowl, combine the strong flour (W370+) with sugar.
3
Slowly pour the liquid into the flour mixture, then add the lievito madre starter that has been refreshed twice for peak activity.
4
Mix on low speed for a full 20 minutes, stopping to scrape the bowl, until the dough forms a smooth, elastic ball.
5
Add pliable (not melted) butter and continue mixing on low for about 15 minutes until fully incorporated and the dough passes the windowpane test.
6
Let the dough undergo its first bulk fermentation at 26–28°C (79–82°F) for 12 to 14 hours, until it triples in volume.
7
Place the fermented first dough into the mixer, add fresh bread flour, and mix on low for 4 minutes to build gluten strength.
8
Add sugar and vanilla, then the orange paste and honey mixture, and mix for another 4 minutes.
9
Add salt, then gradually incorporate the chilled egg yolks.
10
Just before the last of the yolks is absorbed, begin gradually adding room temperature butter; once all butter is in, continue mixing on low for 15 minutes until the dough is smooth, elastic, and pulls cleanly away from the bowl.
11
Fold in the rum-marinated diced candied orange peel, citron peel, and raisins, mixing for 2 minutes until evenly distributed.
12
Let the dough rest at 26–28°C for 1 hour, then divide into portions of about 1 kg (2.2 lb) each.
13
Use a stainless steel triangle spatula for clean cuts, then gently shape each portion into a round without over-degassing it.
14
After a 30-minute rest, gently reshape the dough and place each round into a panettone paper mold.
15
Proof at 26–28°C for about 4 hours until the dome nearly reaches the mold's edge, then let rest at room temperature for 1 hour to let a skin form on the surface for scoring.
16
Bake at 160°C (330°F) for about 1 hour, until the internal temperature reaches 95°C (203°F).
17
Immediately insert stainless steel skewers through the base of the hot panettone and hang it upside down for 12 hours to prevent collapsing.
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