Oct 122012
 

PanettoneSource: dumieletdusel.com

Ingredients for 2 large, 3 medium or 10-12 small:
50g sourdough
900g T.65 flour
360g butter
205g sugar
20g honey
10 egg yolks + 1 white
10g salt
1 vanilla bean
250g raisins
250g mix of candied lemon and orange peels
5cl orange blossom water
5cl rum, amaretto or orange liquor
20g almond powder
20g grainy sugar or almonds

We will need either 2 molds of 17cm diameter, or 3 the size of big cans, or 12 the size of small cans. Regular molds can be covered with parchment to make the edges higher. Some people use paper bags from fruit merchants.

J1 18h (preparing the italian sourdough)
50g sourdough + 20g water + 40g flour
Mix well until you obtain a dough with bread-dough consistency. Knead vigorously until it detaches from the bowl’s sides. Cover, allow to rise 4 hours in a warm place.

J1 22h (transforming into a salami)
110g italien sourdough + 20g water + 40g flour
At this point, our ball feels like a bread dough. Knead well until it’s no longer sticky. Place on a well-floured towel, roll it up and tie it shut like a salami. Let rest 12 hours.
This technique should prevent too much acidity from forming in the sourdough. The fermentation is anaerobic, so that the yeasts don’t waste their energy multiplying but turn the sugar into CO2, which will end in a lot of pressure developing inside the towel.

J2 9h (1st spread)
50g sourdough + 15g water + 30g flour
The salami est well inflated, and once opened the inside should be very bubbly.
Take 50g from the heart of this sourdough, throw away the rest. Add 15g water and 30g flour, mix and knead.
Spread out very thinly, in several goes. The dough should not be sticky at all, but smooth and elastic.
Form a little all, slice a cross into the top, let rest 4 hours.

J2 13h (2nd spread)
95g sourdough + 20g water + 40g flour
The ball has risen, the cross has opened, and the dough hasn’t spread out but remains in a ball shape, looking like a little bread. The gluten has developed.
Repeat the 9AM operation, add 20g water and 40g flour, spread out, slice, rest 4 hours.

J2 17h (3rd spread)
Repeat again, adding 25g water and 50g flour, spread, ball, slice, rest 4 hours.

J2 21h (1st kneading)
170g sourdough
230g lukewarm water (27 to 30°C)
100g egg yolks (about 5)
125g sugar
480g flour
160g butter, softened
Weigh each ingredient well. Dilute the sourdough in the water. Add the yolks and sugar, mix. Add the flour, knead until the dough is homogenous and no longer sticky. Add the butter, knead until no longer sticky, about 30 minutes total.
The resulting dough is yellow and soft as a baby. Place under a warm blanket in a warm spot, allow to rise all night.
Prepare the raisins, soak in 5cl orange blossom water and 5cl rum all night at room temperature.

J3 11h (final dough)
the previous dough
220 g flour
80 g milk
80 g sugar
20 g honey
100 g egg yolks (about 5)
10 g salt
200 g butter, softened
seeds from 1 bean vanilla
250 g soaked raisins, drained
125 g candied orange peel, diced
125 g candied lemon peel, diced
The dough should have risen well. Add the flour, milk, sugar, honey, yolks and salt. Knead until smooth and elastic. Add the butter and vanilla, knead again.
At this point, the dough might be sticky, knead until smooth and silky, about 15 minutes.
Add the drained raisins and candied peels.
Split the dough into several balls, according to your baking plans. Place each part of dough in a mold: they should not take more than 1/3 height.
Place in a warm place, allow to fermet at least 8 hours. This fermentation time is just a hint, the dough must triple in volume.

J3 20h (bake)
50g egg whites
40g confectioner’s sugar
20g de almond powder
almond sticks or grainy sugar
Preheat the oven to 180°C.
Brush with a mix of egg whites, sugar and almonds, then sprinkle on almond sticks or grainy sugar, which will add crunchines.
Slice a cross into the top, bake 1 hour for large ones, less for smaller ones according to size (about 40 minutes).
They are cooked when they are firm and ring hollow when tapped.

J3 21h30 (suspension)
Once out of the oven, they should be nice and golden. The larger ones should not cool as usual cakes would, or they will collapse under their own weight.
Allow to cool 15 to 20 minutes, then pierce them at the base, from one side to the other, perpendicularly with two large sticks. Suspend with strings, allow to cool all night like this.

J4 matin : tasting!
Can be served with a sweet wine or spumante.

Notes :
Very very yummy. Mine did not rise as much as it should have, doubled instead of tripled, perhaps my sourdough is a bit weaker?

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