FOOLPROOF SOURDOUGH PANETTONE RECIPE
- 3 years ago
FOOLPROOF SOURDOUGH PANETTONE RECIPE
In this video, I show you a foolproof method for making a delicious loaf of sourdough panettone. Here are the ingredients you'll need: FOR STIFF LEVAIN - 40g Mature Starter at 100% hydration - 60g Flour - 30g Water - 2g Honey FIRST DOUGH INGREDIENTS - 95g Water - 60g Stiff Levain (from above) - 1/8 tsp (~ 0.5g) instant yeast (optional) - 2 egg yolks (36g) - 175g (1.4 Cups) Bread Flour - 42g (3.5 Tbsp) Granulated Sugar - 42g (3 Tbsp) Unsalted Butter, softened FINAL DOUGH INGREDIENTS - all of the first dough - 62g (1/2 Cup) Bread Flour - 3g Salt - 1 Egg Yolk (18g) - 1/2 tsp - 2 tsp Orange Zest (zest of 1/2 large orange or 1 small orange) - 40g Water - 48g (7 Tbsp) Granulated Sugar - 63g (4.5 Tbsp) Unsalted Butter, softened - 3/4 to 1 Cup (130 to 170g) Dried Fruit: - 1.5 Tbsp (23mL) Rum
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In this video, I show you a foolproof method for making a delicious loaf of sourdough panettone. Here are the ingredients you'll need: FOR STIFF LEVAIN - 40g Mature Starter at 100% hydration - 60g Flour - 30g Water - 2g Honey FIRST DOUGH INGREDIENTS - 95g Water - 60g Stiff Levain (from above) - 1/8 tsp (~ 0.5g) instant yeast (optional) - 2 egg yolks (36g) - 175g (1.4 Cups) Bread Flour - 42g (3.5 Tbsp) Granulated Sugar - 42g (3 Tbsp) Unsalted Butter, softened FINAL DOUGH INGREDIENTS - all of the first dough - 62g (1/2 Cup) Bread Flour - 3g Salt - 1 Egg Yolk (18g) - 1/2 tsp - 2 tsp Orange Zest (zest of 1/2 large orange or 1 small orange) - 40g Water - 48g (7 Tbsp) Granulated Sugar - 63g (4.5 Tbsp) Unsalted Butter, softened - 3/4 to 1 Cup (130 to 170g) Dried Fruit: - 1.5 Tbsp (23mL) Rum
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