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