Sourdough Panettone 

This is second experiment on Sourdough Panettone, I would like to thank my friend Janet Yau for inspiring me, thank you Chef Stefano Merlo on YT channel for the method and technique how to handle the dough, thank you chef Daniel Hernandez from A Knead to Bake for the recipe 🙏
Recipe for Sourdough Panettone
First you need to make stiff starter
Recipe for stiff starter
30 g. Active Sourdough starter
30 g. Water
60 g. Bred flour
Mix everything well and leave on room temperature for 8 hours
After 8 hours make a refreshment
30 g. Stiff start
30 g. Water
60 g. Bread flour
Mix well and leave in room temperature for 8 hours
Keep doing it for 6 times it will take 2 days with total 6 refreshment every 8 hours
You can make this according to this schedule
06:00 am
02:00 pm
09:00 pm
After two days you will have a lot of discard left you can use that to make my discard recipe like Sourdough Savory scones, Sourdough gnocchi or sourdough pasta or sourdough flaky pastry for lemon meringue pie because you have so many leftover white eggs and lemon juice from eggs white
After you get stiff starter then make Lievito Madre
First refreshment
30 g. Stiff starter (Use all stiff starter you have made)
30 g. Water
60 g. Bread flour
Mixing well can use stand mixer or knead by hand and use rolling pin for 6 times to roll out into long strips then finally roll into tight roll dough and put into bowl of water bath for 4 hours and drain out the water, squeeze out all liquid for next refreshment
Second refreshments
120 g. Use all Lievito Madre
50 g. Water
100 bread flour
Mix well and repeat the same process of first refreshment proof for 4 hours in the bath
Third refreshment (final refreshment before mixing the first dough)
270 g. All Lievito Madre
80 g. Water
160 g. Bread flour
Repeat the same process and proof in the bath another 4 hours, drain out the water well and use only 150 g. Of Lievito Madre for the first dough, the rest you can refresh again this time after roll it into rolling ball put it into plastic wrap and wrap again with cotton fabric and tight with string and keep it in the freezer for next use
First Dough
600 g. Bread Flour
300 g. Water
165 g. Sugar
150 g. Lievito Madre
180 g. Butter at room temperature
150 grams or about 9 egg yolks.
Second Dough
150 g. Bread Flour
260 g. Mandarin paste
100 g. Butter
115 grams or 6 egg yolks
130 g. of sugar) 8 g. Salt
30 g. Honey
335 g. Raisins
155 g. Candied Orange and Lemon Peels
1 vanilla pod
Mandarin Paste
4 small mandarins
110 g. Sugar
Soaked Raisins
335 g. Raisins
240 g. of water
Candied Orange Peels
Peel of 4 oranges
120 g. Water
70 g. Sugar
Candied Lemon Peels
Peel of 4 lemons
120 g. Water
70 g. Sugar
Sugar grains (as you like) for topping and decorating
Bim’s Kitchen