DIY Pandoro with Sourdough Starter: Soft and Natural Recipe

Pandoro with sourdough starter is the perfect choice for those who love to bake at home, ensuring natural leavening and an authentic flavor. This recipe is also suitable for beginners, thanks to the clear and detailed steps. The result will be a soft, fragrant, and 100% natural pandoro, ideal for the Christmas holidays.

Ingredients for Pandoro with Sourdough Starter

First Dough

• 315 g of Suprema 410 | Soft wheat flour Type “0” for Large Leavened Products;
• 80 g of sourdough starter (after the third refreshment);
• 260 g of whole eggs;
• 95 g of granulated sugar;
• 110 g of butter at room temperature.

Second Dough

• 55 g of Suprema 410 | Soft wheat flour Type “0” for Large Leavened Products;
• 4 g of diastatic malt;
• 5 g of fine salt;
• 55 g of egg yolk;
• 20 g of fresh cream.

Emulsion

• 120 g of butter at room temperature;
• 25 g of cocoa butter or white chocolate;
• 55 g of granulated sugar;
• 10 g of honey;
• 1 vanilla bean (seeds).

How to Refresh the Sourdough Starter for a Perfect Pandoro

To achieve optimal leavening, the sourdough starter must be refreshed three times on the same day you prepare the pandoro. Here’s how to proceed:

First Refreshment (8:00 AM)

• 40 g of sourdough starter;
• 40 g of Forte 320 | Soft wheat flour Type “0”;
• 20 g of water.

Second Refreshment (12:00 PM)

• 60 g of refreshed sourdough starter;

• 60 g of Forte 320 | Soft wheat flour Type “0” + 40 g of Suprema 410 | Soft wheat flour Type “0” for Large Leavened Products;

• 30 g of water.

Third Refreshment (4:00 PM)

• 80 g of sourdough starter;
• 80 g of Suprema 410 | Soft wheat flour Type “0” for Large Leavened Products;
• 40 g of water.

Preparing the First Dough

After completing the third refreshment, you can start working on the first dough:

1. In the stand mixer, sift the soft wheat flour Type “0.” Add the sourdough starter in small pieces and 200 g of eggs.
2. Mix at low speed until the dough is smooth.
3. Gradually add the rest of the eggs in several additions.
4. Follow the same process with the sugar and finally add the butter in pieces, waiting for each piece to be absorbed before adding the next.
5. Work until the dough is elastic and well-formed.
6. Transfer the dough to the work surface, shape it, and let it rise at 28°C for about 12 hours, until it triples in volume.

Preparing the Second Dough and Emulsion

Emulsion Preparation

While the first dough rises, prepare the emulsion:

1. In a bowl, mix the softened butter with sugar, honey, and the seeds from the vanilla bean.
2. Melt the cocoa butter or white chocolate in a bain-marie and add it to the mixture, stirring well until smooth.

Second Dough Preparation

1. Cool the first dough in the freezer for about 30 minutes.
2. Put half of the first dough in the stand mixer, add the flour and malt, and mix well. Keep the other half in the fridge.
3. Add the remaining dough and salt, bringing it to the correct consistency.
4. Gradually incorporate the egg yolks in several additions, ensuring the dough remains elastic.
5. Finally, gradually add the previously prepared emulsion.

Baking the Pandoro with Sourdough Starter

1. Let the dough rise at 28°C for about 6 hours, until it reaches about 2 cm below the top of the mold.
2. Uncover the pandoro and let it dry to form a thin surface film.
3. Bake at 150°C for about 50 minutes in a static oven.
4. Let the pandoro cool in its mold for about an hour and a half before unmolding.

The Final Touch for an Unforgettable Pandoro

Homemade pandoro with sourdough starter is a dessert that requires patience and precision, but the result will reward every effort. Soft, fragrant, and naturally sweet, it’s the ideal choice for the Christmas holidays. Don’t forget to serve it with plenty of powdered sugar for the perfect finishing touch!

The Quality of Ingredients: The Secret to a Perfect Pandoro

The success of an excellent pandoro doesn’t depend solely on technique but, above all, on the quality of the ingredients. Using high-quality flour, like our Suprema 410 | Soft Wheat Flour Type “0” for Large Leavened Products, makes a real difference. With its live wheat germ and the absence of unwanted elements such as glyphosate, pesticides, or any additives, you’ll create a pandoro with a flavor and aroma that no industrial product can offer.

Not only are you baking a tastier dessert, but you’re also choosing a healthier diet with authentic, natural ingredients. Buy now and bring the quality of real food to your table.

Recipe by pastry chef Roberto Mascellaro