The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone Montanari...Italian panettone :-)

inumeridiieri's picture
inumeridiieri

Panettone Montanari...Italian panettone :-)

Panettone Montanari

Recipe

First dough

Weat flour 300 g

Sugar 75 g

Butter 60 g

Water 150 g

Sourdough  ( water 45% ) 80 g

Yolks 54 g

Must tripling

Second dough

Weat flour 60 g

Yolks 54 g

Sugar 38 g

Honey 10 g

Salt 3 g

Butter 36 g

Inert

Raisins 210 g

Candied orange 60 g

Candied citron 30 g



Lasciar prendere la corda al secondo impasto aggiungendo la farina. 
Appena incordato aggiungere i tuorli, lasciar girare qualche minuto quindi aggiungere lo zucchero il miele ed il sale. Quando l'impasto è liscio aggiungere il burro ed infine gli inerti.
1 ora a 32 gradi. 30 minuti sull'asse. Pezzatura e prima pirlatura. 
Dopo 15 minuti nuova pirlatura e via nei pirottini. 5 o 6 ore a 27 gradi. Scarpatura e poi in forno a 160°C sino a raggiungere i 94 al cuore.

Hi forum 

Gaetano

pul's picture
pul

The King of Panettones is back! Very nice as always Gaetano and welcome back!

inumeridiieri's picture
inumeridiieri

Thank you very much. Not king  :-) only passione :-)

Gaetano

nnehme's picture
nnehme

Congratulations Gaetano, this looks great. Have you come across an English version of this recipe? 

Happy holidays. 

inumeridiieri's picture
inumeridiieri

As soon as I can write the recipe in english.

Buon Natale

Gaetano

Flour.ish.en's picture
Flour.ish.en

this recipe in English. I've had successes as well as spectacular failures. Want to find out more the nuances in making panettone well. Your is just lovely. Happy holidays!

inumeridiieri's picture
inumeridiieri

I'm happy to see that panettone is valued.

nnehme's picture
nnehme

thanks for making it available!