Panettone with stiff sourdough starter, Panett-1 Plus 2% and Pater® Pasticceria

Mix the sourdough starter, flour and lukewarm water for approximately 15 minutes on 1^st speed. Add the sugar in three additions until fully incorporated. Wait until the dough regains its structure, then add the egg yolk in a thin stream until fully incorporated. Finally, add the softened butter in 3-4 additions. Final dough temperature: 26-27°C. Place the dough in a dough trough, put a small portion of dough (approximately 250 g) in a water container and mark the level. Prepare the butter needed for the following day’s dough by mixing it with the vanilla pods and orange zest, then place it in the proofing chamber together with the biga. Leave the biga and the dough sample to rise in the proofing chamber for at least 12 hours at 27°C and 65-70% humidity. The biga will be ready as soon as the dough has tripled in volume.

Mix the biga, the flour for the second dough, Panett-1 Plus 2%, Pater® Pasticceria and the malted flour for 15-20 minutes until the gluten network is fully developed. Add the sugar in three additions until fully incorporated. Wait until the dough regains its structure, then add the egg yolk in a thin stream until fully incorporated and, finally, the salt. Add the softened butter in 3-4 additions. Add the inclusions at this stage on 1^st speed for a few minutes. Final dough temperature: 26-27°C. Place the dough in a dough trough, tightening it to build strength, and leave it to rise in the proofing chamber at 28°C for approximately one hour. Divide into portions of the desired weight and gently tighten them, then leave to rise for another 30 minutes. Finally, shape, place in molds and leave to rise in the proofing chamber at 28°C and 70% humidity for approximately 4 hours. Glaze or score the surface and bake at 180°C for 35-40 minutes, depending on the portion size. Remove from the oven, turn upside down and package the following day.