SINGLE PROOF PANETTONE

Single Proof Panettone

I tried Iginio Massari’s panettone recipe

Found in wildyeastblog.com. 

The panettone was so flavourful, nice and spongy, 

even though I did not get it done properly.

The 1st dough rose beautifully.
I thought maybe I could do something to shorten the waiting time
by incorporating some of the ingredients in the Final dough to it.

However, I still have to build The Stiff starter as stated in his recipe, no short cut!
This recipe yields 3 nos. 5.25” panettone.
Sharing with you this Single Proof Panettone adapted from Iginio Massari's recipe:-

Step 1
To build The Stiff Starter:
Sourdough is fed frequently & maintain at room temperature
to render it less acidic than a typical sourdough.
1. Convert SD to 50% hydration over several days
2. Once converted, continue feeding 4 hourly
3. Final feeding should be given 4 hours before mixing the dough

Method
1. convert sourdough from 100% to 50% hydration over several days.
2. Once achieved,
     mix 20g of 50% hydration sourdough with 20g flour & 20g water, ferment for 4 hours
3. Repeat feedings at 4 hour intervals,
     each time discarding all but 20g starter, and feed with 20g flour & 10g water
4. For nightly feeding before going to bed, use only 10g starter with 20g flour & 10g water
5. For last feeding (4 hours before mixing the dough),
     feed with 40g starter, add 40g flour & 20g water

INGREDIENTS

(A)  346g bread flour
        190g water
        1/2 tsp instant yeast
        83g sugar mixed with seeds from 1/2 vanilla pod
        55g egg yolk
        1.5 tsp diastatic malt powder
        83g salted butter, at room temperature
        86g stiff starter
        Zest from 1/2 orange

(B) 100-120g raisins, sultanas & orange peels

Glaze (optional)
83g granulated sugar
2 tsp ground almonds
1.5 tsp vegetable oil
1 Tbsp corn flour
1,1/8 tsp cocoa powder
30g egg white

Topping (optional)
Powdered sugar
Swedish pearl sugar
Whole Blanched almond

Special supplies
Three 5.25” paper panettone mold
6 bamboo skewers to skewer through the molds

Method
1. Build sweet starter over a period of several days. Final feeding should be given 4 hours before mixing the 1st dough
2. In a stand mixer, combine all ingredients (A) and mix for 14-15min.
3. At the last 1 min of mixing, add the dried fruits & continue mixing until the mixer stops.
4. Divide and shape dough into 3 portions. Place into the panettone molds to Proof.
5. Proof for 5-6 hours,
     until the top of the dough dooms & the sides are about 1” below the top of molds.
6. Preheat oven 175’C with lower rack in the oven.
7. If glazing the panettone, whisk together all glaze ingredients.
     Brush generously over the top of the loaves.
     Sift powdered sugar generously over the top,
     then sprinkle with pearl sugar & garnish with blanched almond.
8. If not glazing, use scissors to snip an X on the top of the loaf & tuck a pat of butter inside.
     You can also leave it plain as shown in the photo above
9. Place loaves on the oven rack & bake for 35-40min until the tops are brown.
     Tent bread if the tops get too dark.
10. While the panettone is baking, set up the hanging apparatus.
       When bread is done, hang them as quickly as possible.
       Hang for at least 4 hours, up to overnight.