The Best Panettone from Iginio Massari

I couldn’t resist making my favourite Panettone again!

As I wrote previously my regular Italian sourdough has been dried up and stored away in the fridge so that I could focus on making rustic sourdough breads. I created a new, wet 100% hydration starter but the temptation to convert it into a new Italian starter was too strong. And after bringing it to maturity I couldn’t resist making Panettone again!

So here we have one of my favourites courtesy of master pastry chef Igino Massari. Entitled “The Best Panettone” this is one very soft, very sweet and very moist cake!

I made dough for a 500g mould but the smallest ones I have in stock are 750g capacity. Consequently the resulting shape isn’t as proud as the Milanese style. I didn’t glaze it and instead cut ears…


Paper removed.


Cross-section.


Finally, I now have a better understanding of how best to mix the second dough. I have achieved the best crumb so far. I like those open pockets!

First dough: (26C for 12hrs)

  • 30g Lievito Naturale
  • 120g ’00’ Flour
  • 45g Water
  • 38g Sugar
  • 30g Egg Yolks
  • 43g Butter

Second dough: (28C until tripled ~8hrs)

  • 30g ’00’ Flour
  • 39g Egg Yolks
  • 30g Sugar
  • 7.5g Honey
  • 46g Butter
  • 21g Water
  • 2.4g Salt
  • .3g Aroma Panettone
  • .3g Vanilla
  • 60g Sultanas
  • 45g Candied Orange
  • 15g Candied Citron

Total Ingredients:

Flour 100
Water 45
Sugar 40
Honey 4
Yolks 41
Fats 53
Fruit 70
Salt 1.4
Flavourings .6
  355%
 

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