Panettone

Method

1. Prepare the preferment (pasta lievitante) according to your chosen method (fresh yeast, dried sourdough, or sourdough starter). For fresh yeast: dissolve 15 g fresh yeast (or 8 g dry yeast) in 25 g water at room temperature, add 50 g strong flour, knead and let rise until doubled. For dried sourdough: mix 45 g dried sourdough with 30 g water and 15 g flour, knead and let rise until doubled. For sourdough starter: refresh it over 12–16 hours until it doubles in 4 hours, then take 90 g.
2. First dough: break the 90 g preferment into the stand mixer bowl fitted with the paddle. Add 75 g sugar and 150 g whole milk at room temperature. Run the mixer to dissolve the yeast for 3–4 minutes.
3. Add 5 g malt (syrup or powder). Gradually add 220 g strong bread flour one spoonful at a time, mixing until the dough pulls away from the bowl walls (about 45 minutes at medium speed).
4. Add 60 g beaten egg (first portion) in three 20 g additions, waiting for each to be fully absorbed before adding the next.
5. Knead at speed 1 for 10 minutes, then increase speed and knead for another 45 minutes until the dough is smooth and elastic.
6. Switch to the dough hook, add 40 g melted butter (cooled to room temperature) and knead on low speed until fully incorporated.
7. Transfer the dough to a bowl, cover, and place in the turned-off oven at about 25°C until tripled in volume (2–20 hours, depending on the yeast used).
8. Second dough: to the risen first dough add 60 g beaten egg (cold from the fridge), 75 g sugar, 3 g salt, 150 g strong flour, and the aromatic mix (blended candied peel and 2 tsp vanilla extract or the pulp of one vanilla bean). Knead with the hook on low speed for 10 minutes, then increase speed for 4–5 minutes until the dough leaves the bowl walls.
9. Add 60 g melted butter (at room temperature) and knead on low speed until absorbed.
10. Turn the dough onto a marble surface, fold it onto itself to form a ball with a tight exterior. Cover and rest for 15 minutes.
11. (Optional) If adding raisins and extra candied fruit or chocolate chips: return the dough to the mixer, add 75 g raisins and 75 g candied fruit (or 150 g frozen chocolate chips) and knead for 2–3 minutes.
12. Form the dough into a ball again, cover, and rest for 45 minutes.
13. Butter your hands, take the dough, and rotate it while pressing to create surface tension (perlatura). Pinch the base to prevent air bubbles.
14. Place the dough into a panettone mold. Let it rise in the turned-off oven until it reaches the rim of the mold (2–20 hours).
15. Make an 'X' cut on the surface with a sharp knife and place a small knob of butter in the center.
16. Bake in a static oven at 170°C on a rack with a baking sheet below. After 20 minutes, insert a probe thermometer and cover with aluminum foil. Bake until the internal temperature reaches 94°C (about 45–60 minutes total).
17. Remove from the oven, invert the panettone (hang it upside down) and let it cool completely (3–4 hours).
18. Once cool, spray food-grade alcohol all over the surface, place in an airtight bag, spray a little more alcohol inside, seal, and let rest for 48 hours before serving.