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!


MD Johnson's picture
MD Johnson

Thanks for this. Back to drawing board.


davina's picture

This bread is  beautifully made.  As I am not good at baking, do you mind to tell me how long the first dough has to ferment?  Can I use the regular bread flour?  How should i prepare the starter before it becomes  Levito Naturale.  So for 286g of Flour, do you make one big panettone or you divided into several small ones?  

I really want to try to bake this one.  Thanks.

mwilson's picture


First dough is 10-12 hours at 24-26C.


Can I use the regular

bread flour?




How should i prepare the starter before it becomes  Levito


As standard refresh 3 times.


So for 286g of Flour, do you make one big panettone or you

divided into several small ones?


For this quantity of flour as the formula shows makes 1 x 1KG Panettone.

Evrenbingol's picture

Hey I have been trying panettone for a while. 
I don't know if you know this guy .

I am sure you do. What do you think his secret is. Flour Brand, Oven type. 
I am going crazy trying to achieve similar results. I do you mix by hand or mixer on slow followed by stretch and folds or just mixer.  


mwilson's picture

I read of Roy Shvartzapel when wild-yeast posted about him here:

His secret? Experience!

Shvartapel consulted Iginio Massari, arguably the "god" of panettone.

I understand from your other post you are curious as how one can achieve the very open crumb..

It is clear, at least from my perspective that he has duplicated the methods of Massari. Visually his panettone looks the same yet Shvartzapel has created something new by incorporating different flavour combinations. I would bet that Roy probably acquired some of Massari's natural yeast starter too.

It's not a case of adopting stretch and folds. Massari recommends using a flour that isn't too strong. Gluten is the mesh, the network that all the other ingredients follow. If there less gluten per the same volume the crumb will open up. This is just one underlying principle. Dough strength and acidity is another...

What recipe are you following?