Iginio Massari’s “Modern” Panettone

To me, the pinnacle Panettone.

This is the most challenging formula for Panettone, hence why I have been so drawn to it. I rise to technical challenges. I followed the formula, timings and temperatures without compromise.

Iginio Massari’s formulas typically use only 25% natural yeast and cooler temps for the first dough. The result, more flavour… I can still recall that familiar aroma after the first rise. So aromatic!

Oven spring was huge. I didn’t know when it was going to stop… Lasting nearly 20mins.

slice

The taste and texture was perfect. I made the choice to use super strong Canadian flour to get that fluffy character I was looking for. A clean taste, not a hint of acidity or sourness. Just sweet, light, fluffy goodness, natural and nutritious.

Veneziana al Cioccolato by Giovanni Pina

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I’m still experimenting and making observations my with my natural “lievito 2.0”. All that experimenting and nothing to show for it… So while I had the time I decided to actually make something. Something different to Panettone…

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I adapted the original recipe (from Dolcesalato), scaling down the formula, making just one modification to include white, along with the milk and dark chocolate chips.

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First dough – left to rise at 30C for 10-12hrs

  • 225g ‘00’ flour
  • 75g lievito naturale
  • 56g egg yolks
  • 64g caster sugar
  • 90g water
  • 75g butter

Second dough – left to rise at 30C for 6-7hrs

  • 83g ‘00’ flour
  • 56g caster sugar
  • 56g egg yolks
  • 4g salt
  • 15g honey
  • 38g water
  • 98g butter
  • 165g chocolate chips (55g each of white, milk and dark)

I glazed the dough with an egg and sugar solution and scored a Y shape on top as per original instructions.