Panettone Barbato 2024 with Beer Yeast

Method

1. Prepare the lievitino: In a bowl, dissolve 25 g of fresh beer yeast in 60 g of water. Add 100 g of flour and mix until a smooth dough forms. Transfer to an airtight container and let rise until doubled (about 3 hours with beer yeast).
2. For the first dough, place 440 g of flour and 350 g of water in the stand mixer bowl. Mix with a fork until the water is absorbed. Cover and let rest for 40 minutes (autolyse).
3. After 40 minutes, start the mixer at low speed and add the lievitino, 150 g of sugar, and 10 g of malt. Knead at low speed for 5 minutes.
4. Increase speed and knead until the dough pulls away from the sides and is smooth (about 5 minutes).
5. Add 50 g of cold butter cut into small pieces and knead at medium speed until fully absorbed. Repeat with the remaining 30 g of butter.
6. Add the 120 g of egg yolks in three stages: for each stage, add a portion of yolks at low speed, then increase speed to strengthen the dough.
7. Check that the dough temperature does not exceed 27 °C. Cover with plastic wrap and let rise at 20–22 °C until tripled in volume (about 3 hours with beer yeast).
8. Meanwhile, prepare the aromatic mix: blend 30 g of candied orange with 5 g of vanilla extract until a paste forms.
9. For the second dough, place the first dough back into the mixer bowl. Add half of the 300 g of flour and knead at low speed. Gradually add the remaining flour. Knead at low speed for 5 minutes.
10. Add 6 g of salt and 150 g of sugar. Knead at low speed until incorporated.
11. Add 40 g of cold butter in pieces and knead until absorbed.
12. Add the 120 g of egg yolks in three stages, as in the first dough.
13. Add the aromatic mix and the remaining butter (80 g) in two additions, kneading until fully absorbed.
14. Increase speed to strengthen the dough (30–40 seconds).
15. Add 250 g of raisins and 250 g of candied orange. Knead at low speed until evenly distributed. If the dough tears, stop and let rest 10 minutes, then resume.
16. Transfer the dough to a lightly floured work surface and give it a few folds to distribute the inclusions. Let rest for 45 minutes.
17. After the rest, divide the dough into two portions of about 1 kg each (for two panettoni) and shape into balls by tucking the edges under. Place into paper panettone molds. Let rest for another 45 minutes.
18. Make a cross-shaped cut on the surface of each panettone and place a small knob of butter in the center.
19. Preheat the oven to 190 °C. Bake and immediately lower the temperature to 170 °C. Cook until the internal temperature reaches 94 °C (about 60 minutes).
20. Once baked, hang the panettoni upside down (head down) in a pot covered with cloths for 5–6 hours.
21. For storage, spray each panettone with 96% food-grade alcohol and place in airtight bags. Let rest at least 48 hours before consuming.