7/1/11 - Pandoro al Lievito Naturale in a Panettone Mold
Just wanted to share with you probably my most successful attempt at baking a pandoro like bread to date. I have tried baking this type of bread along with panettone with little success since college (15 years or so). I sort of improvised this recipe so I can't vouch for the "authenticity" of it but I can assure you that this is the best tasting, best textured bread using lots of eggs, milk, butter and sugar that I have ever baked. I have also opted to use only my stiff sourdough starter to leaven this thing, and have mixed everything by hand. I probably should have done a better job documenting, but it's too late now. I also used the paper panettone molds as I don't have the traditional star pandoro molds. As a final note, this bread takes forever to make, and forever to rise. Don't rush it. It is ready when it's ready...
46g egg (1 extra large egg)
50g stiff SD starter @ 50% hydration
222g approx starter yield
**Stiff SD starter should be fed 1 to 2 days before and kept in refrigerator.
10:45pm - In a bowl, mix all sweet starter ingredients, knead until well combined, cover and let rest 15 minutes.
11:00pm - Knead sweet starter for a minute or so until the dough is smooth, wrap in plastic wrap tightly and tie with a twist tie. Please in a covered plastic container and place in refrigerator on top shelf (not in coldest part). Go to bed.
164g eggs (3 extra large eggs)
136g whole milk (scalded and cooled)
225g unsalted sweet cream butter (2 sticks) at room temp.
12g Kosher salt
2 tsp vanilla extract
222g sweet starter
1372g approx dough yield
2 paper panettone molds 5" diameter, 3 3/4" tall
10:00pm - Weigh out all ingredients using a digital scale. Scald milk and let cool. Take out sweet starter out of fridge. The starter should be well expanded, like a balloon.
11:00pm - Place all the flour into a large mixing bowl along with the salt, create a well in the center, add the eggs, milk, vanilla extract, honey, mix with a rubber spatula into a shaggy dough, then knead by hand in bowl for a few minutes until a relatively smooth dough has formed. Cut sweet starter into a few pieces and knead into dough. This operation should take about 15 minutes.
11:15pm - 11:30pm - Cover and let rest. Place entire bowl into a large plastic bag.
11:30pm - Knead in sugar by hand. About 1/3rd of total amount at a time until all this sugar is added. This should take about 10 minutes to do.
11:40pm - 12:00am - Cover and let rest. Whip the butter with a wire whisk until fluffy. Butter panettone molds and refrigerate.
12:00am - Knead in butter by hand. About 1/3 of total amount at a time until all the butter is incorporated. This part is particularly gross. Add the butter, and squeeze the butter into the dough with your hands. The dough will look like it's falling apart, but it will eventually come back together. Do not worry about kneading the dough until it passes the windowpane test. It just won't happen by hand, or with AP flour. This should take about 15 to 20 minutes.
12:20am - Divide dough into 2 equal portions, shape into a boule, place in separate bowls, cover and let rest.
12:45am - Final shape, and place into butter molds, cover with plastic wrap, place on sheet pan and into large plastic bag and refrigerate overnight. Dough should fill the mold about 1/4 to 1/3 of the way. Go to bed.
7:30am - Take out of refrigerator and place on kitchen counter. Let rise. Go back to bed, or make some coffee...
9:30am - Have breakfast.
12:30pm - Go out and take a walk, do some shopping.
3:00pm - Come home to check on the pandoro.
4:00pm - Place oven rack on 2nd from the bottom. Preheat to 400F.
5:00pm - When the pandoro domes slightly above the top of the mold, egg wash if you like, place them into the oven on a sheet pan, turn down oven to 350F and bake for 40-45 minutes or until the internal temp reaches 190F.
5:45pm - take out of oven, check internal temp. Cool on wire rack and let rest for at least 12 hours. Try not to cut into them before they have cooled completely...
Here's the crumbshot: