Pandoro with Sourdough

Method

1. Take 20 g of lievito madre from the fridge and let it come to room temperature for 2 hours.
2. First refresh: mix 20 g lievito madre, 10 g water, and 20 g Manitoba flour. Let rest for 4 hours.
3. Second refresh: add 30 g Manitoba flour and 15 g water to the doubled starter. Let rest for 4 hours.
4. Third and final refresh: add 20 g Manitoba flour and 15 g water. Let rest for 4 hours. Total weight should be 140 g.
5. First impasto: In a planetary mixer, combine 140 g refreshed lievito madre and 120 ml water. Mix until the starter dissolves and becomes milky and foamy (about 45 minutes). Add 30 g sugar and 1 egg yolk. Gradually add 50 g Manitoba flour. Mix until absorbed. Cover and let rest for 3 hours in the oven off.
6. Second impasto: Add to the first impasto: 225 g Manitoba flour, 30 g sugar, 1 egg yolk, and 1 whole egg. Mix with leaf attachment until incorporated. Switch to dough hook, knead for 10 minutes. Then add 30 g softened butter in three parts, mixing for another 10 minutes until smooth and silky. Shape into a ball, cover, and let rest for 4 hours in the oven off.
7. Third impasto: Add to the previous dough: 2 whole eggs, 60 g granulated sugar, a pinch of salt, and 225 g Manitoba flour. Meanwhile, dissolve 15 g cocoa butter (or white chocolate) in 20 g water (microwave 15-20 seconds). Add this emulsion to the dough in a stream. Add 70 g vanilla powdered sugar. Continue mixing for 15-20 minutes. Finally, add 2 teaspoons of vanilla essence. The dough should be smooth and stretchy.
8. Turn the dough out onto a floured surface. Using a spatula, gather it into a ball. Perform 5-6 folds, turning the dough over on itself to strengthen. Place in a bowl, cover, and refrigerate for 12 hours. Then move to a warm place (oven off) for 2 hours.
9. Lamination: Roll out the dough on a floured surface to a thickness of 2-3 mm. Distribute cold butter flakes over the central part. Fold the left and right sides over the butter. Gently roll with a rolling pin to expel air. Fold the top and bottom toward the center, then fold in half like a wallet. Roll again lightly. Then roll the dough up tightly into a ball.
10. Butter the pandoro mold thoroughly. Place the dough into the mold, smooth side down. Cover with a cloth and let rise for 12-14 hours, or until it reaches the rim of the mold.
11. Preheat the oven to 200°C (static). Bake the pandoro at 170°C for 10 minutes, then reduce to 160°C and bake for another 40 minutes. If the top browns too much, cover with foil.
12. Remove from oven, cover with foil and a cloth to capture moisture. Let cool completely without inverting (about 6 hours).
13. Remove from the mold. Sprinkle 20 ml of alcohol (liqueur alcohol) over the surface. Dust generously with 20-25 g vanilla powdered sugar. Place in a bag, spray a little more alcohol inside, seal, and let rest for 12 hours before serving.