Making Panettone the traditional way is already an art, but using Beniamino Bazzoli’s method takes it to the next level! This video is for true sourdough lovers who are obsessed with the details-just like me.
In this 18-minute deep dive, I share my full Panettone journey, following Bazzoli’s process step by step, including his unique trick of using natural sparkling water to accelerate and strengthen the lievito madre. This is a treasure of knowledge for free, especially if you’re passionate about sourdough and long-fermented Panettone.
Timeline of Updates & Dough Preparation:
📌 First Update: December 10, 11:00 PM
📌 Second Update: December 11, 6:30 PM
📌 Third Update: December 11, 10:00 PM
📌 Fourth Update: December 12, 2:30 PM
📌 Fifth Update: December 12, 7:00 PM
🍞 First Dough: December 12, 11:30 PM
🍞 Main Dough: December 13, 10:00 AM
This process requires patience, precision, and passion, but the result is an authentic, naturally leavened Panettone with incredible flavor and texture. If you’re as obsessed with sourdough as I am, you’ll love this video!
👉 Support my work by checking out my Amazon store! Every purchase helps me continue making content and sharing my sourdough knowledge for free:
www.amazon.com/shop/aigerimr?ref_=cm_sw_r_apin_aipsfshop_aipsfaigerimr_PA68DCTXNCWTNGCS0JTP
💬 Let me know in the comments if you’ve tried this method or if you have any questions!
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