The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone Paradiso

mwilson's picture

Panettone Paradiso

"Extra paradise" panettone from Cresci

286    10000    Flour 280W
66     2300    Lievito Naturale
100     3500    Sugar
149     5200    Water
100     3500    Butter
   .29       10    Fresh yeast

40     1400    Sugar
57     2000    Honey
  2.86      100    Malt powder
   .86       30    Fresh yeast
100     3500    Butter
63     2200    egg yolks
86     3000    Bari Walnuts
57     2000    Raisins
29     1000    Dark choc drops
  2.86      100    Salt
------    -----    Orange zest
------    -----    Vanilla
1139.87    39840


I made two changes, one was to omit the added compressed yeast and the other was substituting some of the walnuts with candied orange peel.

One of my finest panettoni. Incredibly soft and light which makes hard work when slicing. A fantastic bready texture that tears beautifully when pulled apart.

This is a very difficult formula to achieve success. The enriching ingredients in ratio to the flour are higher than any other panettone. This is due to there being no flour added in the second dough.



nicodvb's picture

And be aware that you found a VERY fearable rival. I call out, I'll just watch and enjoy:)

mwilson's picture

HI Nico.

Thanks. You read correctly, yes! However the W280 may be a misprint. I used something like W330...



pambakesbread's picture

Hi this is really a work of art. I would like to try it but I must be dense (like my Rye Breads)...I do not understand the measurements in the recipe. Is the first one grams? What are the second ones? and what is Flour 330? I use Pendleton Mills Power Flour which is a high Gluten four that preforms admirably in a wide range of breads that require a lot of manipulation. Do you think I could use it? I get the fact that this is a difficult recipe but the results you have achieved are inspiring.

Your Panattone makes me want to throw rocks at the boxed ones from Italy!! Keep posting you have the knack for being a world class baker! Pam

mwilson's picture

Cheers Pam.

All the figures are in grams. First column is my scaled down version of the original formula in the second column. The W value represents the strength of the flour (search alveograph). The flour you mention will be fine I'm sure being that it's labelled high gluten.


MsLisa's picture

I hate to sound dumb, but are the numbers in the first column in grams?

MD Johnson's picture
MD Johnson

Spectacular! I am new to the forum and just saw these photos. Are you still making panettone? I am curious about the natural yeast starter; I tried Francesco Elmi's recipe but obviously didn't prep the yeast the right way, as it never got that solid--was mostly a sponge. He said to feed 3-to -1 three times, but I interpreted that as 3 water + flour to 1 starter. Was I off?

mwilson's picture

Thanks for your comment. I don't bake so much these days but I'm still very much involved in the fermentation game.

The refreshments are typically:

1 part starter to 1 part flour at 50% hydration.

[1]:[0.5]:[1] (starter:water:flour).

Done every 3-4 hours at ~28C. The dough must triple in volume each time!