Traditional Panettone Recipe with Sourdough

The traditional panettone is one of the most beloved symbols of the Christmas holidays. Made with sourdough and high-quality ingredients, it has a unique flavor that stands out from industrial products. In this guide, we present the recipe from master pastry chef Roberto Mascellaro of the pastry shop “Le Divine Golosità” in Gravina di Puglia (BA).

Why choose panettone with sourdough?

Globalization has made industrial products available everywhere, but often at the expense of quality and health. At Agricola Piano, we believe in the importance of returning to genuine food, free of additives and preservatives. Panettone with sourdough offers many advantages over industrial versions:

• Better digestibility thanks to natural fermentation.
• Increased freshness.
• Unique flavor and texture.

Ingredients for the first dough of the panettone with sourdough

For the first dough, you will need the following ingredients:

• 200 g of Suprema 410 | Italian Type “0” soft wheat flour;
• 120 g of water;
• 70 g of sourdough;
• 50 g of granulated sugar;
• 25 g of egg yolks;
• 65 g of dairy butter;
• 2 g of fine salt.

Procedure for the first dough

1. Mix all the ingredients, except the butter, until a well-formed gluten network is achieved.
2. Add the softened butter and continue kneading.
3. Let the dough rise in a graduated container at 26°C for about 12 hours, until it triples in volume.

Ingredients for the second dough of the panettone

After the first dough, prepare the second one with the following ingredients:

• 95 g of Suprema 410 | Italian Type “0” soft wheat flour;
• 65 g of granulated sugar;
• 10 g of honey;
• 65 g of butter;
• 50 g of egg yolks;
• 2 g of fine salt;
• 30 g of water;
• 1 vanilla bean;
• 10 g of grated orange and lemon zest;
• 100 g of candied orange cubes;
• 100 g of raisins.

Procedure for the second dough

1. Mix the first dough with flour, water, and egg yolks until a well-developed gluten network is formed.
2. Add honey, sugar, salt, flavors, and butter, kneading until fully incorporated.
3. Add the candied fruit and raisins.
4. Let the dough rest for about 30 minutes, then shape it into balls and place them in paper molds.
5. Let the dough rise for about 6 hours at 30°C.
6. Bake the panettone at 160°C for about 55 minutes.
7. Once baked, invert the panettone and let it rest for 12 hours.

Lactose-free panettone: a tasty alternative

For those who are lactose intolerant, there is a delicious alternative to traditional panettone. Here’s how to replace the butter with a blend of:

• 50% cocoa butter;
• 50% extra virgin olive oil from single-variety Peranzana.

This mix ensures the same softness and fluffiness as the traditional panettone, while maintaining its rich flavor.

Final tips for a perfect panettone

Making a panettone with sourdough requires patience and precision. Be sure to respect the rising and baking times to achieve the best result. Remember, every stage of the process is important to create a soft, fragrant, and delicious panettone.

The quality of ingredients makes the difference

The most important factor for a successful panettone is undoubtedly the choice of ingredients. Choosing a flour like our èViva, rich in live wheat germ and free from chemical treatments, will make all the difference. Your panettone will have an authentic fragrance and flavor that industrial products cannot offer.

With our flour, you not only bring quality to the table but also make a conscious choice for your health by avoiding unwanted elements like glyphosate, pesticides, and additives. You’re choosing to eat real, healthy, and genuine food.

Buy now and rediscover the pleasure of an authentic panettone made with premium ingredients!