December 6, 2009 - 5:48am
Wanted: A Great Traditional Sourdough Panettone Recipe
Hi folks.
I'm after a tried-and-true traditional sourdough panettone recipe. I do have Reinhart's The Bread Baker's Apprentice and his recipe looks excellent, but it uses dry yeast and I have to confess to being a bit of a sourdough purist.
If anyone can help, would be most appreciative.
Cheers
Ross
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Hi Ross,
There is a well-known Simili sisters recipe which was translated and adapted from the original italian recipe at this blog:
http://ostwestwind.twoday.net/stories/4485754/
FP
At first glance, though, I notice it includes milk powder among the ingredients - not sure this is 'traditional'...but it's the only SD version of this classic I've seen so far, so appreciated.
Ross-
You should look at Susan's recipe here: http://www.wildyeastblog.com/2007/12/07/panettone/
From my understanding, any 'traditional' panettone recipe involves a levain, but most include some percentage of bakers yeast.
Good luck - I'm about to attempt my first bake using a combination of Susan's and Peter's recipes.
Larry
You're most welcome. It was a recipe I've seen attempted many times (with varying degrees of success) on an italian cooking forum.
I suspect you can just omit the milk powder. I wanted to avoid plugging my own recipe again but here it is for what it's worth: http://foolishpoolishbakes.wordpress.com/2008/12/29/panettone/
(my take on a traditional SD only panettone).
Cheers,
FP
edit: Larry mentions Susan's excellent Panettone recipe which is an adaptation of the SFBI formula. If you're OK with ingredients like IDY and diastatic malt powder, several people have had success with it.
FP-
Thanks for including your link! I'm now comparing your recipe, Susan's adapted SFBI one, and Reinhart's. I suspect my final formula will draw on all 3. I do want to soak my raisins in rum as BBA suggests, and I've gotten a small bottle of fiori di sicilia from KA that I'll use in place of vanilla and the Grand Marnier I was contemplating.
Your pictures of the process were particularly helpful - I'll rely on them as guideposts as I get underway this weekend. I'm going with my stand mixer and banking on the dough hook not destroying my drunken raisins!
Larry
Thanks so much for the link to Susan's SD panettone (which I now recall seeing some months ago - I had forgotten). Looks good. Will be most interested to hear how you go, Larry, when you try your combo.
That's very modest of you, FP, refraining from pointing me immediately to your own take on SD panettone! Far from seeing you as "plugging" your recipe, I'm grateful to you for being willing to share your knowledge. I don't have a mixer, so from my POV it's great that your recipe is designed for mixing by hand. Sure looks pretty damned good! I might go down Larry's path and try a combo of yours, Reinhart's and Susan's, but will follow your technique, since the others use mechanised mixing.
Just one thing - I notice you didn't soak the fruit in liquor of any sort, and I think I'd like to do this (Reinhart does so, from memory...guess I assumed this was traditional, but maybe not?). That would mean adjusting the hydration accordingly, I would think, to take account of the added moisture the liquor would bring to the dough.
Cheers
Ross
There's no reason you can't steep the fruit in a few tablespoons of brandy, for example - it wouldn't really affect the hydration of the dough. I think it would be OK.
You do need to be careful if you're actually soaking (as in submerging) the raisins in liquid - that would make it very difficult to incorporate the fruit into the delicate dough without everything turning into a gloopy mess. I've had that happen to doughs in the past!
Cheers,
FP
Thanks for the tip on the raisins, FP! Noted!
This is an old thread obviously but since I am into panettone these days, I thought of sharing these links where I found really interesting information ... in French. Still I presume some of you may find them helpful nonetheless.
http://www.compagnons-boulangers-patissiers.com/crebesc/panettone/
http://www.dumieletdusel.com/archives/2011/12/09/22922244.html