Easy And Delicious Sourdough Panettone| Natural Sweet Levain Version Italian Christmas Cake
by MeiLing’s Kitchen
This recipe yield :
4 pieces 11 X 11cm panettone paper mold
Starter culturing and bulk fermentation hours are base on my room temperature 27-28c
*Note: Important: Strongly recommend to use high protein flour that can take high hydration recipe. I used 50% Bob Red Mills Bread Flour and 50% Super Melanger Bread Flour in this recipe. If use other type of flour, please cut 20g milk and 20g eggs to 160g milk and 130g eggs (3 small eggs) respectively.
Or please keep some portion of milk and eggs in the recipe and adjust the dough hydration accordingly.
Ingredients:
A. Sweet Levain:
65g active starter (active at peak)
65g filter water
65g bread flour
1.5 tbs brown sugar
1.5 tbs honey
B. Dough:
500g bread flour
180g room temperature milk*see note above
150g (3 medium eggs )*see note above
1.5 tsp vanilla extract
100g brown sugar
1.5 tsp sea salt
1.5 tbs of orange zest
120g unsalted butter, room temperature
C. Filling:
50g candied orange peel (* Preparation )
200g dried apricots, cranberries, raisins
65g orange juice
D. Topping
2 tbs Milk brush
4 small cubes butter
Methods:
3-4 hours advance :
-Prepare A. Sweet Levain( use as it peak when in double/ triple in 3-4 hours depending starter performance and room temperature)
-Mix and soak C, stir in between
Prepare the dough:
1. With dough maker or mixer, combine and knead A and B except butter
2. Add butter and continue to knead till windowpanes stage
3. Add C soaked fruits and knead for 1-2 minutes
4. Transfer to light oiled mixing bowl
5. Do a set of coil fold, cover and set aside one hour for first proofing
6. Cold restart overnight/ 8 hours
7. Take out from fridge, set aside for 2 hours
8. Divide to 4 equal portions
9. Final shape and place inside paper molds
10. Cover and let it proof until double in size
11. Preheat oven at 170 C/340 F for 20 minutes
12. Milk brush, cut “X” on surface and add butter cubes
13. Bake at 170 C/340 F for 50-55 minutes, cover with foil half way if brown too fast
14. Invert until completely cool down
Enjoy
*Candied Orange Peel Preparation
Prepare a day ahead candied orange peel. Can make extra for other baking.
Ingredients:
A. 50g orange peel ( one small orange), cut into small pieces
B. 1 cup water
C. 1/4 cup water
1/4 cup caster sugar
Step:
1. Boiling A+B together, drain and discard excess water. This is to remove the bitterness of the orange peel
2. Add C to to the orange peel and boil again
3. Stop until the sugar water almost dry
4. Drain and discard excess sugar water
5. Dry the orange peel in room temperature for a day
6. It is ready for baking or store in a airtight container and keep in fridge up to 2 weeks
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Music in this video credit to:
Gold by Rob Simonsen
Licensed by Apple, Inc. to use the soundtrack which is provided in the Apple video editing software.