How to make a panettone with sourdough

Panettone, a popular Italian Christmas bread, is known for its light and fluffy texture with a rich and buttery taste. Traditionally made with a , requires time and patience to achieve the perfect rise and flavor. For those adventurous bakers looking to take on this challenge, here is a step-by-step guide on how to make a panettone with sourdough.

First and foremost, create a sourdough starter if you don’t already have one. A sourdough starter is a combination of flour and water that ferments naturally to introduce acidity and provide the necessary leavening for the dough. To create one, mix equal parts of flour and water in a glass jar and let it sit, loosely covered, at room temperature for several days. Stir the mixture occasionally to allow oxygen to reach the culture. Within a week or so, the mixture will be bubbly and ready to use.

Once you have an active sourdough starter, it’s time to begin making the panettone dough. In a large mixing bowl, combine 1 cup of active sourdough starter, 4 cups of bread flour, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt. Stir the ingredients together until they form a shaggy dough. Cover the bowl with plastic wrap and let it rest for 30 minutes to allow the flour to absorb the moisture.

Next, incorporate the wet ingredients into the dough. In a separate container, whisk together 4 large eggs, 1/4 cup of warm water, 1/2 cup of room temperature unsalted butter (cut into small pieces), 1 tablespoon of vanilla extract, and the zest of one lemon and one orange. Pour the wet ingredients into the dough and mix until they are fully incorporated.

Now comes the labor-intensive part of making panettone – the kneading process. Transfer the dough onto a lightly floured surface and knead it vigorously for about 10 minutes. This will help develop the gluten and create the desired light and airy texture. You can also use a stand mixer fitted with a dough hook for this step if preferred.

After the dough has been sufficiently kneaded, place it in a clean, lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm spot for approximately 6 to 8 hours, or until it has doubled in size. This long fermentation period is crucial to develop the complex flavors and the signature aroma of panettone.

Once the dough has risen, gently punch it down to release any trapped air. Fold in 3/4 cup of mixed dried fruits, such as raisins, candied orange peel, and chopped dried apricots. Be sure to distribute the fruits evenly throughout the dough. Divide the dough in half and shape each portion into a round loaf. Place the loaves into prepared panettone molds or large, greased muffin cups.

Cover the molds or muffin cups with a light cotton kitchen towel and let the dough rise for an additional 2 to 3 hours, or until it has reached the top of the molds. Meanwhile, preheat your oven to 350°F (175°C). Before baking, brush the top of the loaves with an egg wash made by beating an egg with a tablespoon of water.

Bake the panettone in the preheated oven for about 40 to 45 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Once baked, remove the panettone from the oven and let them cool completely on a wire rack before slicing.

Making panettone with sourdough is a labor of love, requiring time and attention to detail. The end result, however, is a delicious and authentic Italian Christmas treat that your friends and family are sure to enjoy. So roll up your sleeves, gather your ingredients, and embark on this delightful baking adventure!