Italy · Europe
Panettone
Lievito madre, refreshed three times, earns you the tallest panettone.
Italian panettonelievito madre panettone
The Chemistry in This Bake
Maintaining a wild yeast starter (lievito madre) through multiple long fermentation stages before baking.
Learn the full technique →Ingredients
- Bread flour
- Lievito madre (wild yeast starter)
- Egg yolks
- Sugar
- Butter
- Candied orange and citron
- Raisins
- Water
- Salt
Method
Refresh the lievito madre three times over 24 hours, keeping it at controlled warmth.
Build the first dough with flour, starter, sugar, yolks, and butter; ferment overnight.
Add the second dough ingredients and knead to full gluten development.
Fold in candied fruit and raisins.
Proof in tall paper molds for many hours until the dough crowns the rim.
Score a cross, dot with butter, and bake at 175 °C for 45-55 minutes; hang upside down to cool.