Panettone with Levito Madre sourdough - a real Italian Christmas cake

To prepare pannetone with Levito Madre sourdough you will need:
• Enhanced leaven Levito Madre - 100 g
• Water - 120 g
• Flour - 320 gr (260+60)
• Butter - 170 g (75+95)
• Sugar - 160 gr (80+40+40)
• Egg yolks - 7 pcs (3+2+2)
• Orange zest - 2 pcs.
• Honey - 30 g
• Rum - 1 tbsp.
• Salt - 0.5 tsp.
• Dried cranberries (raisins) - 100-150 g
• Candied orange peels (optional) - 100-150 g
• Paper forms: 3x200 g +3x100 g
Additionally:
• Flour and water to activate and strengthen the leaven
Stages of preparing Pannetone with Levito Madre sourdough:
1. Strengthen and activate Levito Madre leaven:
• 10 grams of starter starter mixed with 4-5 grams of water at room temperature and 10-11 grams of flour - mix - cover and leave in a warm place for 3-4 hours
• add 12-13 g of water and 25 g of flour to the starter (it turned out to be 25 g) - mix, cover and leave in a warm place for 3-4 hours
• add 30-31 g of water and 60-61 g of flour to the starter (it turned out to be 61 g) - mix, cover and leave in a warm place for 3-4 hours
2. Knead the first dough:
• mix 100 grams of enhanced starter and 120 grams of water at room temperature - stir until smooth
• add 80 grams of sugar - stir for several minutes
• add 260 grams of flour - stir until all the flour is incorporated
• add 3 yolks one at a time (after each addition, knead the dough until all the yolk is incorporated)
• mix 75 grams of softened butter into the dough in small portions
• knead the dough for 15-20 minutes or until the dough begins to move away from the sides of the bowl
3. Cover the bowl with the dough with film and put it in a warm place (28-29 degrees) for 12-13 hours
4. Prepare the aromatic mixture:
• mix orange zest, rum and honey - stir
• cover the container with the aromatic mixture and set aside for now
5. Knead the second dough:
• knead the risen first dough
• add aromatic mixture to it - knead the dough until all the moisture is absorbed
• add 2 yolks to the dough one at a time - knead the dough thoroughly until completely mixed after each addition of the yolk
• add 40 grams of sugar to the dough - knead until grains of sugar can no longer be felt
• add 60 grams of flour to the dough - knead until all the flour is incorporated
• add 40 grams of sugar and 0.5 tsp to the dough. salt - stir until grains of salt and sugar are no longer noticeable
• add 2 yolks to the dough one at a time - knead the dough thoroughly until completely mixed after each addition of the yolk
• mix 95 grams of softened butter into the dough in small portions
• add dried cranberries and candied fruits to the dough - mix
6. Cover the dough and let it rest for 30-40 minutes
7. Place the dough on a surface greased with vegetable oil - round
8. Divide the dough into 6 parts - round each part and place in the mold
9. Cover the mold with film and leave in a warm place (28-29 degrees) for 6-9 hours
10. Bake pannetone in an oven preheated to 180 degrees for 45-60 minutes.
11. If pannetone is baked in a large pan, hang it upside down immediately after the oven so that it does not collapse under its own weight
You may also be interested in the recipe for meat fingers from the previous video: • Мясные пальчики (круче...
And recipes for other Christmas dishes:
Stollen with marzipan - • Штоллен с марципаном -...
Curd stollen - • Творожный штоллен 🥮 - ...
Spicy stollen - • Штоллен - рождественск...
Porchetta - • Рождественская поркетт...
#recipe #pannetone #levito_madre

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Здравствуйте! Как сохраняете надолго
Левито Мадре?

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Здравствуйте! Храню в холодильнике, подкармливаю 1-2 раз в неделю - при таких условиях срок хранения не ограничен :)