Overnight panettone: King Arthur version
A modern instant-yeast panettone with an overnight flour-and-water preferment and mixed dried fruit. It is separate from specialist sourdough panettone methods.
Sourdough panettone, home batch
A tall Lombard Christmas bread enriched with butter, yolks and candied citrus, raised first with refreshed sourdough and then proofed in a paper mould.
A Lombard Christmas bread, raised twice
Panettone is a tall, enriched Christmas bread associated with Lombardy. The sourdough home batch described here builds its flavour and volume in two dough stages: a long first rise with refreshed sourdough, then an enriched second dough with butter, yolks, honey, raisins and candied citrus.
The GialloZafferano recipe gives a sourdough route that differs from the overnight, commercial-yeast version already on this site. Its method is a long, cool first rise followed by a long, gentle final proof in a paper mould.
Sources for this section
Two doughs and their proof
The first dough is mixed for about five minutes, then the starter and a butter and yolk emulsion are added in two parts. It rises about twelve hours at about 26 °C until tripled. The second dough is built in several stages, with the citrus pastes and honey worked in before the fruit goes in.
The shaped loaf proofs in a switched-off oven held near 35 °C, under a glass dome, for six to eight hours. The source's own header gives 22 hours of leavening, which does not match its steps, so the steps are followed here.
Sources for this section
Baking, cooling and what the sources do not settle
The loaf is cut in a cross, given a knob of butter, and baked at 175 °C for about fifty minutes. The small panettones come out earlier. The bread is pierced with steel skewers and cooled upside down overnight so its crumb does not collapse.
The publisher gives bagging and storage advice. That is publisher guidance and has not been checked against independent safety evidence. The flour in the second dough is listed as 62 g and in the method as 65 g, and this record keeps both figures.
Sources for this section
History
Treccani documents Angelo Motta's bakery business from 1919 and its later commercial development. It does not establish the origin of panettone, and the reviewed sources do not give a dated origin for the bread itself.
Ingredients
Yield 1 1 kg panettone plus two small ones · Scaling: source batch only
Manitoba flourFirst dough. A further 62 g goes into the second dough; the method says 65 g.
250 g
Sourdough starterRefreshed three times during the day before mixing.
65 g
WaterRoom temperature.
125 g
ButterSoft. Used in the first dough, the second dough and to top the loaf.
Amount not stated
70 g in the first dough, 40 g in the second, 20 g for the surface.Amount not stated
65 g in the first dough and 50 g in the second.MaltDissolved with the sugar in the water.
2 g
Egg yolks
Amount not stated
50 g in the first dough and 50 g in the second.RaisinsSultanas. Soaked, then mixed into the second dough; the soaking time is not given.
150 g
Fine salt
2 g
Vanilla beanSeeds scraped into the second dough.
1
Acacia honey
16 g
Candied citronCubed.
30 g
Candied orangeCubed.
70 g
Orange paste
75 g
Mandarin pasteThe optional homemade mandarin paste's yield is not given.
30 g
Lemon paste
20 g
Method
Risks and precautions · Standard risk
The publisher's storage and bagging advice is publisher guidance, not independently verified safety evidence.
- Dissolve the sugar and malt in the water with a whisk. Mix in the flour in a stand mixer with a flat beater for about five minutes until the dough gains consistency.
- Add the refreshed sourdough, then add a butter and yolk emulsion in two parts.
- Let the first dough rise at about 26 °C until tripled in volume, about 12 hours.
- For the second dough, mix in 62 g of flour until absorbed, then the citrus pastes, then the honey and vanilla seeds.
- Add the butter and yolk emulsion in two parts, then the sugar and salt, and mix until the dough is well tied.
- Soak the raisins and cube the candied fruit, then mix both into the dough. Rest the dough in the covered bowl for about 20 minutes, fold it, and rest it uncovered at room temperature for about 30 minutes.
- Shape about 1,050 g of dough in a 1 kg paper mould, and the remaining dough in two small muffin moulds.
- Proof in an oven preheated to 35 °C and then switched off, under a glass dome, for six to eight hours. Leave uncovered at room temperature for about 30 minutes.
- Make a cross cut, place a knob of butter in the centre, and bake at 175 °C in static mode for about 50 minutes. Take out the small panettones after 20 to 25 minutes.
- Pierce the loaf with two steel skewers and cool it upside down overnight.
Conditions
Yield1 1 kg panettone plus two small ones
Fermentation12 h
Temperature26°C
Places
Lombardy
Traditional use · Region evidenceAssociated with Christmas in Lombardy by the reviewed sources; the home batch itself is not located precisely.
Related
Variants
More from Lombardy
Biga
Biga is an Italian bread preferment of flour, water and a little yeast, usually a stiff unsalted mass of about 45 per cent water, fermented ahead and then mixed into the final dough.
Mostarda
Mostarda is a northern Italian condiment of candied fruit in a mustard-flavoured syrup, served with boiled meats and cheeses.
Wine-infused salt
Wine-infused salt is coarse food salt carrying wine colour and aroma after a wine-and-salt mixture is reduced and dried. This version follows a Missouri Wines method at a one-to-three salt-to-wine ratio.
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Sources
GialloZafferanoMethod · Ingredients
PanettoneIngredient list and sourdough method
First rise about 12 hours at about 26 °C
Final proof six to eight hours, bake 175 °C for about 50 minutes
Flour conflict: 62 g in the list, 65 g in the method
Cited in: A Lombard Christmas bread, raised twice; Two doughs and their proof; Baking, cooling and what the sources do not settle
Treccani, Dizionario Biografico degli Italiani, vol. 77History
MOTTA, AngeloAngelo Motta's 1919 bakery business and later commercial development; not the bread's origin