The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


JoeVa's picture


Due, quasi tre giorni di lavorazione per un buon Panettone a Lievitazione Naturale.
Almeno un giorno per mettere in forza la "madre", 12-14 ore per il primo impasto, 6-8 ore per il secondo impasto, 12 ore di raffreddamento, almeno 24 ore di riposo. Tanti tuorli, tanto burro, tanto zucchero, vera bacca di vaniglia, scorza di arancia e limone, uvetta ...

Two, almost tree days of work to have a good Naturally Leavened Panettone.
At least a day to strengthen the "Italian mother dough", 12-14 hours for the first dough, 6-8 hours for the second dough, 12 hours of cooling, and 24 hours of rest. Many egg yolks, butter, sugar, real vanilla bean, orange and lemon peel, raisins ...


Quest'anno mi sono attrezzato e, grazie all'aiuto dell'impastatrice e della cella di lievitazione a temperatura controllata, tutto il processo è stato molto più facile e ripetitibile. Non ho documentato tutto ma ho scattato solo alcune foto nei momenti più tranquilli (quando non avevo le mani imburrate).

This year I was prepared and, with the help of the mixer and proof box with controlled temperature, all the process was much easier and repetitive. I have not documented every step, only just some photos I took in the quieter moments (when I had not butter in my hands).

Ecco alcune foto.

Here some shots.

Pronto per essere infornato, ma prima bisogna fare la "scarpatura".

Ready to be baked, but first it has to be scored (the particular scoring technique is called "scarpatura").



Ed eccolo in forno che cresce.

In the oven it rise, a beautiful rise.



Appena sfornato. Poi a raffreddare capovolto per tutta la notte.

Just out of the oven. Then let it cool all the night upside down.


E dopo un altro giorno di riposo si può gustare. Ricco, soffice, leggero e filante.

And after another day of rest it could be sliced. Rich, soft and light.

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Janetcook's picture

Your panettone is beautiful!

I made a couple of loaves this past holiday season - one with chocolate and orange - a fun bread to bake.  Chocolate is probably not very traditional but people loved it anyway :-)

Thanks for the look at your loaf.



mwilson's picture

Excellent. Beautiful. Very well done. What recipe did you use?

JoeVa's picture

There are a lots of receipt on the web (Rolando Morandin, Piergiorgio Giorilli, Achille Zoia). But I did not use commercial yeast in the dough, nor the first neither the second dough. collect good recipes.

Focus on the process, panettone is not as easy as sourdough bread baking.


mwilson's picture

Sorry. I should have explained. I'm very familiar with sourdough panettone. It's all I've been making for the last 6 months. I've been try to make Iginio Massari's panettone without any luck. The second dough always becomes too rigid even with a weaker flour. It's a reoccuring problem that I've yet to solve. So I was wondering which recipe you followed. I've managed to make Franceso Elmi's one ok.

To be able to successfully add fruit into the dough you need full gluten development and to do this you need to work the dough but the more I work it the stiffer it gets until it starts releasing fat. Have you ever experienced this problem?

Have a look at my blog

JoeVa's picture

Hey man, from what I've seen on your blog, you are on the track more than me about panettone.

I've not under my hand the Massari's recipe. But you can you compare it with the others that worked for you. Too rigid? It's too difficult to say by text ... but you write it, you clearly over-mixed the dough if it get rigid and then release the fats.

Just check the recipe in % and learn from the dough, just as for bread the recipe is a reference specially for the amount of water (if any :-).


SylviaH's picture

It looks and sounds very delicious and has a beautiful crumb.  I skipped making my panettone this holiday season and missed it very much.


eliabel's picture

Hai fatto un panettone bellisimo! Sei molto bravo!

breadsong's picture

This Panettone, and the photos, are beautiful!
The dough is gorgeous, speckled with those vanilla bean seeds, and has a lovely color; 
the crumb seems to glow, in the warm-looking sunlight.
The aroma must have been wonderful with all of the good things that went into making it!
This loaf is a joy to see.
:^) from breadsong