Part 1 | How to make Sourdough Panettone at home

Подписаться 4,7 тыс.

Просмотров 43 тыс.

50% 1

**please excuse the awkward music. Had to edit due to copyright issues, and there was limited editing I could do **
Hello, this is a video on how I make the first dough (primo impasto) for a naturally leavened panettone. It is leavened using pasta madre. This recipe is adapted from Piergiorgio Giorilli's classic panettone.
Please turn on captions (cc) for explanations throughout the video.
I separated the videos to a few parts, otherwise the video will be very lengthy. This video is ONLY the first dough.
This recipe makes about 4 panettone in 500g molds
First dough (this video)
Panettone flour 400g
Pasta madre 115g
Water 200g (yes please weigh it)
Sugar 125g
Yolks 90g
Butter 120g
Second dough (next video)
All of first dough
Flour 100g
Malt powder 3g (optional)
Sugar 110g
Honey 25g
Vanilla seeds 1/2 pod
Orange zest of 2 oranges
Yolks 160g
Butter 215g
Salt 7g
Water 20g (for bassinage)
Sultanas 230g
Candied peels 150g
Please go to this blogpost for the full write up of the method.
lilyartisan.wixsite.com/bakes...
Disclaimer: This is how I do it, and I do not have any professional training from any baking school. I'm a hobbyist, and I'm only sharing how I make panettone at home. If you would like to learn more about panettone and pasta madre, I urge you to find a reputable and professional teacher.
0:00 Mixing starts
1:42 Eggs
4:21 Butter
5:35 Fold, overnight proof

Хобби

Опубликовано:

22 июн 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 86

@lilyartisan 9 месяцев назад

Please turn on subtitles for explanation. Written recipe and method --> lilyartisan.wixsite.com/bakes/post/how-to-make-naturally-leavened-panettone-with-pasta-madre

@Mark_o269 3 месяца назад

I tried 3 panettone recipes and they were not fantastic. I am 12 years old and I have already tried to make panettone 4 times according to this new recipe, it turned out very tasty, thank you for the recipe

@lilyartisan 3 месяца назад

Awesome 👍🏻

@sajbai9 13 дней назад

This is my first time making panettone, i already went through the long process of making the pasta madre, and i can’t believe it’s already time to make the panettone!! the dough came together so nicely and mine is just as shiny and silky as the video. it also tastes amazing. i used eggs with an orange yolk and new Zealand butter for rich yellow color. i’m waiting on the first dough to ferment and i can’t wait to finally bake it tomorrow!! i’ll give more updates when i work on the dough tomorrow morning.

@myrnaortiz4543 10 дней назад

Wow, thank you for sharing your wonderful recipe. I've made it three times since Christmas, and it always comes out the same.

@maryangelasiqueira3151 8 месяцев назад

Thank you for the recipe! 🙏🏻I love Panettones. Hugs from Brazil

@user-xy3gd3ie7j Месяц назад

Огромная,сердечная благодарность автору видео❤. Поражовало наличие расклалки продуктов. На выходных обязательно займусь этим колдовством❤❤

@user-tm5ct8ik7q 6 месяцев назад

Спасибо за рецепт❤

@jacek2203 7 месяцев назад

Great job! 👏

@lilyartisan 7 месяцев назад

Thank you

@sylviamaria7804 8 месяцев назад

Excelente.🌻😍

@lilyartisan 8 месяцев назад

Thank you

@cinziabalbiani1685 6 месяцев назад

Complimenti anche io faccio i panettoni con la pasta madre e ho il tuo stesso piaccametro, bellissimi video🤗

@lilyartisan 6 месяцев назад

Thank you

@user-ss9qg6ke5t 5 дней назад

looks amazing! how much time +- it takes to mix phase 1 and phase 2 of dough?

@connielin6011 9 месяцев назад

Great job, love your video. Can you please show how to make pasta madre, that’s the most important ingredient for successful panettone.

@lilyartisan 9 месяцев назад

Thank you. I have a blog post about it if you'd like to read lilyartisan.wixsite.com/bakes/post/how-to-make-your-own-pasta-madre-for-panettone

@Kiquekique 7 месяцев назад

Heyyyyy awesome work! Do you use a different flour on the 2 impasto?

@lilyartisan 7 месяцев назад

Sometimes I do, sometimes I don't 😅

@iraira2799 6 месяцев назад

Я восхищена! Так все четко и очень подробно! Благодарю вас за рецепт! Буду печь! Может у вас есть рецепт и видео Пандоро на закваске ЛМ?🎉❤

@lilyartisan 6 месяцев назад

I haven't tried pandoro yet. Maybe next year I'll try 😊

@iraira2799 6 месяцев назад

@@lilyartisan ❤️👍👏👏

@juliendicarlo7310 9 месяцев назад

Look like Panettones from Besuschio methods, i will try😊

@lilyartisan 9 месяцев назад

Please do 😊

@yentran9739 8 месяцев назад

Hi Lily, I tried and followed your method. Thanks for sharing! ❤ May I ask, if my 1st dough's PH dropped under 5 after 12 hours ferment, is that a bad sign? 😓

@lilyartisan 8 месяцев назад

It's your PM's natural bacteria selection. If the dough integrity is still intact, then should be ok. If the dough can't get strong when you mix in flour later, then yah, might have to start over

@yentran9739 8 месяцев назад

@@lilyartisan Thank you for replying! You are so kind ❤️❤️❤️🙏

@user-pp1qm2gk8x 9 месяцев назад

Тричі передивляюсь Ваші відео...це красиво і професійно! Чекаю ще...мрію навчитися робити panettone..вітання з України!❤

@lilyartisan 9 месяцев назад

Thank you ❤❤ and good luck 😊😊

@user-nr4tn5ix5x 5 месяцев назад

안녕하세요 문의드리고 싶은게 있어서요 1차반죽하고 산도가 5.5 였고 10시간 발효하니 4배되길래 꺼내서 산도를 해보니4.6 이에요 ㅠㅠ 머가 잘못된걸까요 듣기론5.1나와야한다고 들었거든요 파네토네 쉽지않네요 ㅠㅠ

@lilyartisan 5 месяцев назад

Hello maybe try proofing to only 3X instead of 4X 😊

@WinnieMelbourne 8 месяцев назад

Wonderful! I would like to know what brand/type of flour do you use? Thank you.

@lilyartisan 8 месяцев назад

It's best to use Italian panettone flour because those are made stable and specifically for this bake.

@a_si9028 Месяц назад

Thank you for the recipe! I'm at the stage of 1 dough. Could you please tell me, in the 2nd dough, is the amount of butter indicated only for the dough, or is it for spreading on top of the panettone, after cutting and putting in the oven?

@lilyartisan Месяц назад

Hello, the butter is for the dough ☺️

@vtikhnen 8 месяцев назад

Hello, what kinf od a mixer are you using and where to get? Thank you!

@lilyartisan 8 месяцев назад

Hello it's a spiral mixer. I'm sure if you search "spiral mixer + your country", you'll find some relevant results.

@sivrisinekgamer7454 4 месяца назад

can ı ask somthing for the 1 panettone how should ı measure the all recipe can you help me by the way it look so good

@lilyartisan 4 месяца назад

Hi, you just need to reduce the amount proportionately to get the amount you need for your mold.

@aldilailnulla2790 5 месяцев назад

Ciao,vorrei tanto provare la tua ricetta ❤sei bravissima! Se volessi fare come inerti cioccolato bianco e arancia candita,in quale proporzione mi consiglieresti di usarle?

@lilyartisan 5 месяцев назад

It's up to you. I like to use 50/50

@alle3333 7 месяцев назад

Hi Lily thks for your wonderful sharing, may i know that u dissolve sugar in water 1st ? As i didnt see u add in sugar😅

@lilyartisan 7 месяцев назад

Oh yeah, I did 😂

@alle3333 7 месяцев назад

@@lilyartisan ya ya, i watched again, it was.. thks

@a_si9028 Месяц назад

Also, please tell me, I want to try baking in clay molds - how to fill the mold - 1/3 or 1/4? (as it seemed to me from the video...) Or is it a bad idea at all and the finished product will settle without turning it over?

@lilyartisan Месяц назад

I'm not sure about clay molds. The baked product MUST be turned over immediately after bake or it'll collapse

@szkoaa Месяц назад

Amazing recipe! However can I substitute pasta madre for sourdough starter?

@lilyartisan Месяц назад

Hi, I haven't tried it before. If you try it, please let me know how it turns out for you

@szkoaa Месяц назад

@@lilyartisan I tried it, but maybe I didn't knead enough, because it didn't end up so airy. However, it turned out amazing! Best panettone I've ever made, thanks to this recipe!

@lilyartisan Месяц назад

@@szkoaa yay happy for you!

@guihenriqueclx 4 месяца назад

Olá. Tenhi uma dúvida. Se eu quiser fazer somente 2 panetones, eu posso reduzir a receita pela metade?

@lilyartisan 4 месяца назад

Yes, just reduce it proportionately to however much you need.

@MarcShomer 6 месяцев назад

The first dough is 400g flour and 200g water which is 50% hydration which seems rather stiff compared to the dough in the video before the egg yoke your looks more moist. What is the difference? Thank you for the beautiful videos

@lilyartisan 6 месяцев назад

It's exactly as you see and ingredients are as written.

@secretspy44 5 месяцев назад

Good notice! In my experience, the dough is VERY firm at the beginning, when its just 50% hydration. It could easily overpower a small kitchenaid mixer in that first stage. Adding the sugar loosens up the dough massively. It feels closer to a 65-70% hydration after the sugar. Sometimes bakers consider sugar a "wet" ingredient when baking, because of how easily it melts/dissolves, and following this formula really shows it. The dough still is very dry as far as the yeast is concerned, however, so having a very firm starter helps the yeast colony prepare for this dough without stalling.

@Carolina-hw3tm 7 месяцев назад

Hello there. Can I use starter instead of PM? Would it be the same measurements? Thank you

@lilyartisan 7 месяцев назад

Hi I haven't tried before.

@secretspy44 5 месяцев назад

Ive had success converting a 100% starter to a 50% hydration, and increasing feedings till it could double in about 6 hours or lesss consistently. I haven't made a PM from scratch, but lowering the hydration really helped reduce the acidity of my starter and prepare the yeast for how low hydration this dough is. Also, having a warm spot in the kitchen also helped immensely for me.

@lilyartisan 5 месяцев назад

@@secretspy44 Hello, good to know it can be done! May I ask, how's the texture and shelf life? A liquid starter and a pasta madre are 2 completely different creatures with different acidity and bacteria. Is there any sourness in the final product? If left in room temperature for 2 weeks, can it stay soft without getting moldy?

@user-be3ct7ye7s Месяц назад

Подскажите, а если у меня сухая готовая итальянская закваска, как тогда поступить 😊?🙏🙏

@lilyartisan Месяц назад

Sorry I haven't used those before

@raisheva.albina Месяц назад

Hello, please tell me, what kind of malt should I use? Diastatic?

@lilyartisan Месяц назад

Yes diastatic malt powder

@raisheva.albina Месяц назад

@@lilyartisan Thank you very much for such a detailed description, I have already baked Panettone according to your recipe, they turn out very tasty, but I do not have such large pores as yours, so I had a question about malt, I added unfermented rye, perhaps you have barley or wheat malt. Thank you so much again! 🍀

@manonmanianandan5932 8 месяцев назад

Can I use a stiff sweet starter instead of PM? 🤔

@lilyartisan 8 месяцев назад

I haven't tried, but I know some people who have. Yes you can absolutely try.

@pedrocraftjoga1043 6 месяцев назад

Can i use sourdough instead oif pasta madre? If i can, should i use the same amount?

@lilyartisan 6 месяцев назад

Sorry I haven't tried it before

@tksplace4743 5 месяцев назад

Hi, could you please tell me what Brand Mixer do you have? I need it! 🌼

@lilyartisan 5 месяцев назад

Hello, the brand is Famag ☺️

@shortsimple1144 8 месяцев назад

What does mean for the 1.1.1 45 % water in your recipe for the before start final refreshment it’s mean ?

@shortsimple1144 8 месяцев назад

4pm Final warm refreshment, now 1:1.1 and use 45% water. Please remember to Pasta made.flour .water

@lilyartisan 8 месяцев назад

1.1 is flour to 1 part PM. If you use 100g PM, then use 110g flour. 45% water to 110g flour which is 49.5g

@shortsimple1144 8 месяцев назад

🙏🏼thank you so much

@orkidgarden6725 7 месяцев назад

Hi dear, how big your spiral mixer is please? thanks

@lilyartisan 7 месяцев назад

It is 8 litres

@Piery83_ 5 месяцев назад

This year i have completely failed 3 batch of panettone due the pH value after first dough below 4.7 after 8h. The pH of my pasta madre was around 4.15 at the beginning of the process and the first dough after mixing was 5.5. i have no explanation for this 😢😢

@lilyartisan 5 месяцев назад

Sorry to hear this. Many wrote to me with the same problem! I suggest proofing at lower temperature if you're not doing it already. And maybe using your PM at a higher pH like 4.3. In the end, is something you cannot control. The pasta madre does its thing. If there's no choice, use a different PM. I wish you luck!