I always wanted to make panettone by using stiff sourdough starter instead of yeast. It was a long process in making but the results were great and tasted superior to store-bought kinds. I had so much fun learning new methods of making Pasta Madre (Stiff Starter).
Recipe #1
Chocottone (Chocolate and Sour Cherry Panettone)
by Matthew Duffy for Anova oven
The recipe is here
I love this chocolate panettone with a little tang from sourdough and dark chocolate chips with sour cherries. It has the most amount of butter compared to the other two recipes. I will try with black cocoa, all egg yolks as listed in the original recipe(I substituted whole eggs for egg yolks for the fear that it might be too rich but all egg yolks might make the bread more moist), more white chocolate chips or bigger chunks since I didn't notice any when I cut the bread and less sour starter next time by refresh it more or soak in sugar water or add more honey. I used the regular oven to bake three 6"x 4"loaves and I think it came out better than in Anova oven that burned the top a little bit on the recipe #2 bread.
Recipe #2
Panettone
from Mastering Bread book
by Marc Vetri(Author), Claire Kopp McWilliams(Author), David Joachim(Author)
This recipe looks long and complicated but the method is the same as recipe #1.
I baked this one in Anova oven and had to cover the top with aluminum foil to prevent the top from burning. I will use regular oven next time to give more breathing room. I will also insert the wooden skewers before putting the dough in the paper mold so I can hang them upside down right away without creating dents in the bread. I use the topping recipe from recipe #1 but will change to all almond flour instead of half hazelnut and half almond. Also will use all egg yolks as indicated in the book instead of whole eggs. the fruits amount is perfect.
Recipe #3
ArtisanPanettone
from A Knead to Bake YouTube channel
The recipe can be easily followed here.
I like the methods that the chef explained in his YouTube video. What I will do next time is to reduce the amount of mandarin paste to only use 1/3 so the citrus flavor won't be too overwhelming and I will hang the loaf until it cooled so it won't collapse. I use candied mandarin from Trader Joe's (you can purchased them from Amazon if you can't find at your local Trader Joe's) and the flavor is amazing, will definitely use them in recipe #2 instead of candied citrus peels next time, I will also let it rise longer before baking and use all egg yolks as list in the recipe.
Ingredients
Stiff Starter
30 grams (2 tbsps) Sourdough Starter
30 grams (2 tbsps) Water
60 grams ( ½ cup) Bread Flour
Lievito Madre
First Refreshment
30 grams (2 tbsps) Stiff Starter
30 grams (2 tbsps) Water
60 grams (½ cup) Bread Flour
Second Refreshment
Lievito Madre
50 grams (3 tbsps + 1 tsp) Water
100 grams (1 cup) Bread Flour
Third Refreshment
Lievito Madre
80 grams (⅓ cup) Water
160 grams (1 ¼ cups) Bread Flour
First Dough
600 grams (4 ¾ cups) Bread Flour
300 grams (1 ¼ cups) Water
165 grams (⅞ cup) Sugar
150 grams (⅔ cup) Lievito Madre
180 grams (3/4 cup) Butter at room temperature
150 grams or about 9 egg yolks.
Second Dough
150 grams (1 cup) Bread Flour
260 grams (1 cup) Mandarin paste
100 grams (¼ cup) Butter
115 grams or 6 egg yolks
130 grams (⅔ cups of sugar)
8 grams (1 ½ tsp) Salt
30 grams (4 ½ tsps) Honey
335 grams (2 ¼ cups) Raisins
155 grams (½ cup) Candied Orange and Lemon Peels
1 vanilla pod
Mandarin Paste 4 small mandarins 110 grams (½ cup) Sugar
Soaked Raisins 335 grams (2 ¼ cups) Raisins 1 cup of rum 1 cup of water
Candied Orange Peels Peel of 4 oranges 120 grams (½ cup) Water 70 grams (⅓ cup) Sugar Candied Lemon Peels Peel of 4 lemons 120 grams (½ cup) Water 70 grams (⅓ cup) Sugar
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