Traditional panettone

Mix the flour with the sugar.

Add water at a temperature of 24°C.

After 15 minutes of processing, incorporate the softened, creamy Butter and half of the egg yolks.

After 2-3 minutes of processing, add the sourdough starter and the rest of the egg yolks.

Knead the dough until it is silky and elastic, taking care that it does not become too shiny (so it is not overworked).

The kneading process should take no longer than 25 minutes.

Leave the dough to prove in a suitable covered bowl for 10-12 hours at a temperature of 26-28°C, covered with cling film.

It should triple in volume to 9850 g.

Begin kneading by adding the flour and flavourings to the dough, working it until it becomes smooth and thick.

Incorporate the sugar, honey and half of the egg yolks, kneading until smooth.

Add the salt and one third of the egg yolks.

Once the dough has formed again, add the Butter and the remaining egg yolks.

Incorporate the water little by little.

Add the fruit once it is well mixed in.

Work the dough to ensure that the fruit is evenly distributed, then stop the mixer.

Weigh out the loaves and make them into a round shape.

Place them on a wooden board and leave them to rise in a proofing box at 28°C for about 40 minutes.

After this, round them firmly again and put them in the baking moulds.

Prove at 26–28°C with 60–65% humidity until the dough reaches the rim of the moulds.

Before baking, glaze and sprinkle them with pearl sugar and whole almonds.

Depending on the strength of the dough, proving in the moulds will take between 5 and 7 hours.

The final dough yield is approximately 20215 g.

For 500 g 30 minutes at 175°C.

1000 g 50 minutes at 175°C.

1500 g 70 minutes at 170°C.

2000 g 90 minutes at 160°C.

3000 g 130 minutes at 150°C.

5000 g 195 minutes at 145°C.

Always with the valve closed.