What is the likely shelf life of home made naturally leavened panettone, if sealed and unopened?
If properly made, my panettone are still very good for at least 3 weeks to a month. Or more, but they are usually gone by then. The key is "if properly made".
The Chambelland book explains the chemistry of it.
I have never had a panettone develop mold, and always store them at room temperature.
Thanks Sue. Another quick question - do you bake with convection or deck (or domestic oven equivalent)? Any steam?
I bake either in a regular electric stove with convection, or in my Anova Precision Oven (APO). In the APO, I use the bottom rack, with a baking steel preheated. I place the paper pan, inside either a low tart pan or on a baking sheet, on top of the baking steel. This is to prevent burning on the bottom while giving a good push of heat from the steel.
In the APO I do not use steam, because it somewhat melts the pearl sugar on the glaze that I apply.
The advantage of the APO is that it is easy to exactly control the heat, and it fits two panettone very well. However, it will not fit three (1Kg size).
Also I am finding that as my technique is improving, I am getting a higher and higher rise, and the last batch had one that contacted the ceiling of the APO and burned there. So,, I am going back to the regular electric oven.
If your panettone is slightly more dry after two or three weeks (opened or not), just heat your slice for 12 to 14 seconds in the microwave (just warm, not hot). Just about like new at that point.