Ingredients

First dough

1500 g ready-made sourdough starter

500 g flour for panettone

400 g whole eggs

350 g caster sugar

250 g Debic Traditional Butter

Bighetta

600 g flour for panettone

400 g whole eggs

150 g caster sugar

80 g malt

30 g brewer's yeast

Second dough

3000 g first dough

1260 g dough

900 g cake flour

400 g whole eggs

300 g caster sugar

Third dough

5860 g second dough

3300 g flour for panettone

2500 g whole eggs

1600 g caster sugar

200 g honey

100 g salt Emulsion

2500 g Debic Traditional Butter

350 g mycron cocoa butter

5 vanilla beans

Preparation

First dough

Knead all the ingredients to form a smooth and homogeneous dough, leave to rise for about 3 hours and 30 minutes at a temperature of 26°C until the initial volume has doubled.

Bighetta

Knead all the ingredients to form a smooth and homogeneous dough, leave to rise for about 2 hours and 30 minutes at a temperature of 26°C until the initial volume has doubled.

Second dough

Knead all the ingredients to form a smooth, homogeneous dough, leave to rise for about 3 hours and 30 minutes at a temperature of 26°C until the initial volume has doubled.

Assembly

Put the second dough, flour and half of the eggs into the machine until a smooth, full-bodied dough is obtained. Add half of the sugar and salt, a little more egg and continue to knead until the dough is smooth. Once the dough is smooth, add all the sugar and the remaining eggs and continue to knead until the mixture is smooth and elastic. Add the Debic Traditional Butter emulsion until completely absorbed. Transfer the dough to a table or container and leave to set for 4 hours before weighing it out and placing it in the moulds. Once this time has elapsed, proceed with weighing and placing in the moulds and leave to rise at 26/28°C with 80% humidity for 10/12 hours.

Finishing touch

Baking: 500g 30 minutes at 175°C closed valve. 750g 40 minutes at 175°C closed valve

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