PANETTONE CON LICOLI , RICETTA DI MORANDIN

PANETTONE with liquid sourdough , recipe by MORANDIN

Yes, guys, here we go!

Here is one of the recipes that I experimented with Claudio and that I would like to recommend, given the surprisingly soft result!

For some years now, as you know, we have dedicated ourselves to the artisanal production of the panettone that we give away and that we eat during the Christmas holidays. I thought it would be nice to propose a variant with liquid sourdough (the one with sourdough will arrive in the next few days! be patient, it takes a whole day to write the panettone recipe!).

Obviously I will not repeat the usual joke I usually do to warn you about leavened products and the use of sourdough, but I want to tell you something so that you do not take paths from which you will not know how to get out.

These are the cases in which, in my humble opinion, you shouldn’t mess around (you risk wasting very expensive and quality ingredients and you risk being disappointed):

– YOU DON’T HAVE A KNEADER: some of you have asked me if it is possible to make a panettone without the planetary mixer. My answer is a categorical NO. I’ll explain better: the panettone requires stringing parameters that must touch perfection, to give life to a good final product. High temperature are very dangerous and the result would be a disaster.

To make my panettone, at the moment, I am using the MyMissBaker mixer by Bernardi Impastatrici, but it does not mean that you can’t also work with a planetary mixer. Obviously the precautions to have are different for the different machines used and the use of a mixer, as I always say, does not solve your life. It makes it easy for you if you have been chewing on these topics for quite some time.

For those who use the planetary mixer, the only dispassionate advice I can give is: COOL EVERYTHING! Bowl, hook, ingredients! All! If you can, also equip yourself with ice lollies to put near the bowl, you will work with more serenity, without overheating the dough!

– YOU DO NOT HAVE A GOOD STRONG LIQUID SOURDOUGH: as I told you, the panettone takes a lot of time and the time I am talking about is not only that of the two days of making the dough but of the week before the dough, which is the week in which you will prepare your sourdough or your liquid sourdough.

– YOU HAVE NEVER TRIED, AT LEAST ONCE IN YOUR LIFE, TO APPROACH SWEET YEASTS: I’m not even there to explain why since you can understand how difficult it is to work with simple brioches or “simple” leavened products. Imagine with a panettone, which requires, at least, the knowledge of the basics. And by bases I mean: when is a dough well strung? when is it not? what does bad stringing entail? when to add butter? when to add other fats? when and how do i add sugar? when did the first dough rise? etc, etc, etc …

All this I say, as always, not to scare you, but to make you aware that making a panettone is not a joke. It is not because at the base there is respect for the raw materials used and having respect means not throwing everything in the dustbin. It’s hard work to be “strict but fair” but someone has to do it, right?!

Having said that, I would say that we can start with the real recipe!

The recipe I followed, with some (personal) changes in the quantity of some ingredients, is that of Morandin.

Doses for 3 panettone: 2 of 750g and one of 500g (depending on how you decide to slice them, of course)

FIRST DOUGH INGREDIENTS
105 g of sugar
100 g of water
155 g of cold egg yolks to divide into two insertions
150 g liquid sourdough*
400 g of strong flour for panettone
150 g of butter

SECOND DOUGH INGREDIENTS
all the first dough
160 g of strong flour
100 water
50 g of sugar
130 g of egg yolks
120 g of butter
8 g of salt
300 g of raisins *

AROMA PANETTONE

25 g orange honey
grated zest of one orange
1 vanilla bean

* if you also want to add the orange, you can divide the total quantity of candied fruit in half.

* If you want to use sourdough, the doses are: 220 g