Panettone III
Category: Bread
Prep time : 5 hours
Cook time : 1 hour
Total time : 2 days
Makes: 2 Large Loaves
Scale recipe by: ×
Sponge:
1 cup (7 oz) starter
1 cup (8 oz) water
1 cup (4.5 oz) flour
Fruit blend:
1 cup (6 oz) golden raisins
1 cup (6 oz) candied fruit blend
1/2 cup (4 oz) brandy, run, whiskey
1 Tbsp (0.5 oz) orange or lemon extract
1 Tbsp (0.5 oz) vanilla extract or Fiori di Sicilia
Dough:
3 cups (13.5 oz) flour
3 Tbps (1.5 oz) sugar
3/4 tsp (0.19 oz) salt
1 Tbsp (0.33 oz) yeast
1 (1.65 oz) egg
1 (0.65 oz) egg yolk
4-6 Tbsp (2-3 oz) water
1/2 cup (4 oz) unsalted butter, room temp
1 cup (5 oz) almonds, slivered or chopped
Day before, make the sponge. Mix and ferment at room temp for 4 hours (until foaming and bubbly), then refrigerate overnight.
Mix the raisins and fruit in a bowl, add liquors and extracts. Sit overnight.
Next day, let sponge sit on counter for 1 hour.
Mix dough ingredients and sponge. After it forms a ball, let it sit for 20 minutes. Then, mix in butter and soaked fruit.
Some process to hand-knead in the almonds, if desired.
Ferment for 2 hours, 1.5x in size.
Divide dough. Proof for 2 hours, nearly doubled.
Preheat oven to 325. Bake large loaves for up to 1.5 hours, covering if needed. Internal temp of 185.
Mix the raisins and fruit in a bowl, add liquors and extracts. Sit overnight.
Next day, let sponge sit on counter for 1 hour.
Mix dough ingredients and sponge. After it forms a ball, let it sit for 20 minutes. Then, mix in butter and soaked fruit.
Some process to hand-knead in the almonds, if desired.
Ferment for 2 hours, 1.5x in size.
Divide dough. Proof for 2 hours, nearly doubled.
Preheat oven to 325. Bake large loaves for up to 1.5 hours, covering if needed. Internal temp of 185.
The Bread Baker's Apprentice
Submitted by Darren on 2024-12-20