Panettone in the making #youtubeshorts #shorts #skills #holiday #

By Bruno Albouze

Ingredients

Instructions

1. Make the sourdough starter: mix water, fresh yeast, flour and salt on low for 3 minutes, then on medium for 5 minutes until smooth. Put it in an oiled covered container and refrigerate overnight.
2. Take the starter out about an hour before mixing so it reaches room temperature.
3. In a stand mixer with the paddle, mix milk, egg yolks, vanilla, sugar and yeast on low for about 30 seconds.
4. Add the flour and salt and mix on low for 1 minute. With the mixer running, add the starter and mix on low for 5 minutes to a shaggy mass. Scrape the bowl and bottom, then mix a few more minutes until cohesive and smooth.
5. Knead on medium for 15 minutes, scraping the bowl and hook every 3 minutes. Check the dough is at or below 24°C (75°F) before adding butter.
6. Add the butter 1 chunk at a time on medium, then knead about 10 minutes until smooth, elastic, clean from the bowl sides, and at an internal temperature of 25-27°C (77-80°F).
7. On low speed with the dough hook, gently mix in the chilled candied fruits just until evenly dispersed. Target dough temperature for the first rise is 23-25°C (73-77°F).
8. Cover and let rise about 3 hours, or until doubled in volume.
9. Divide into three 900 g portions without adding flour. Degas each gently, shape into a tight round and place in a paper panettone mold. Cover loosely with plastic wrap.
10. Proof for about 4 hours at around 26-28°C (80°F), then leave out one more hour to form a crust. Brush the top with egg wash or score with a razor blade.
11. Put the rack in the lower third of the oven and preheat the fan oven to 160°C (350°F). Bake for 55 minutes or until the internal temperature reaches 94°C (201°F).
12. Right after baking, pierce each side at the base with a skewer through the whole loaf, flip it upside down and suspend it between two supports. Let it hang for a few hours.
13. Rest at room temperature for 8 hours before eating. Store wrapped tightly or in an airtight container, not in the fridge.

Summarized from Bruno Albouze's video. Watch it for the details.

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