Panettone

Instructions

1. 1

   Prepare the Starter: You must feed your lievito madre three times at 4-hour intervals at 82°F (28°C) on the first day to ensure it is incredibly active and strong enough to lift the heavy, enriched dough.

2. 2

   First Dough (Primo Impasto): In a stand mixer, dissolve the sugar in the water. Tear the active starter into pieces and add it to the bowl along with the flour. Mix until a dough forms. Gradually incorporate the egg yolks. Once the gluten is well developed, slowly add the softened butter in batches until fully incorporated and the dough passes the windowpane test. Cover and proof at 80°F (26°C) for 12-14 hours until it triples in volume.

3. 3

   Second Dough (Secondo Impasto): Deflate the first dough and return it to the mixer. Add the flour and knead until smooth. Gradually add the sugar, egg yolks, salt, and vanilla. Once perfectly smooth, slowly add the softened butter. Finally, gently fold in the rum-soaked raisins and candied citrus peels on the lowest speed.

4. 4

   Rest and Shape: Let the dough rest in the bowl for 30 minutes. Turn it out onto a lightly buttered surface. Perform a series of gentle stretch-and-folds (pirlatura) to create a tight, round boule. Place the dough seam-side down into a paper panettone mold.

5. 5

   Final Proof and Score: Proof at 82°F (28°C) for 6-8 hours, or until the dome of the dough reaches 1 inch below the top of the mold. Let it sit at room temperature for 15 minutes to form a slight skin. Using a razor blade, score a cross into the top and place a small pat of butter in the center.

6. 6

   Bake and Hang: Bake at 325°F (160°C) for 45-55 minutes until a skewer comes out clean or the internal temperature reaches 200°F (93°C). Immediately upon removing from the oven, pierce the bottom of the panettone with metal skewers and hang it upside down over a large pot to cool completely (at least 10 hours). This prevents the delicate, airy crumb from collapsing under its own weight.