Panettone

Panettone

Brian Boclet
Difficulty Icon
Expert
Recipe Time Icon
1h15
11
Videos
The traditional Italian panettone, made 100% with natural panettone sourdough, slowly fermented for a soft, fragrant texture, featuring an airy crumb filled with flavorful candied fruits and enhanced by a crisp macaronade topping.
Panettone
Completion time
Preparation
1h15
Baking
0h50
Resting
55h35
Techniques taught
  • Understanding the technology behind panettone
  • Performing a bagnetto
  • Using a pH meter
  • Feeding a pasty sourdough
  • Refreshing a panettone starter
  • Performing a double fold on a stiff starter
  • Using a pH meter
  • Feeding a pasty sourdough
  • Refreshing a panettone starter
  • Balling up dough
  • Using a pH meter
  • Feeding a pasty sourdough
  • Refreshing a panettone starter
  • Balling up dough
  • Mixing a yellow dough
  • Feeding a pasty sourdough
  • Refreshing a panettone starter
  • Using a pH meter
  • Forming a glutinous network
  • Infusing raisins
  • Mixing a panettone dough
  • Using a pH meter
  • Adding inclusions to a dough
  • Forming a glutinous network
  • Dough proofing
  • Balling up dough
  • Resting a panettone dough
  • Dividing a panettone dough
  • Balling up dough
  • Molding a panettone dough
  • Final proof & dough rising
  • Preparing a macaronade
  • Piping a macaronade
  • Piping without using a tip
  • Baking a panettone
  • Using a probe thermometer
  • Cooling a panettone upside down
Discover the first step of this course for free

Step 1 : Introduction to Panettone

Brian Boclet
Brian Boclet
Master Baker and educator | MOF Finalist
Master Baker and educator | MOF Finalist

Step 2 : Bagnetto and first refresh of the panettone starter

Step 3 : Second refresh of the panettone starter

Step 4 : Third refresh of the panettone starter

Step 5 : Mixing of the fourth refresh

Step 6 : Preparation of the raisins

Step 7 : Final mixing, incorporation of fruits, and bulk fermentation

Step 8 : Scaling, shaping, and resting

Step 9 : Molding, proofing, and final rise

Step 10 : Macaronade

Step 11 : Decoration, baking, and cooling

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