Natural Fermented Panettone (panettone)

Name: Natural Fermented Panettone (panettone)
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 113g (or whiskey, brandy) rum; 400g (various dried fruits, preserves, etc.) Dried fruit; 14g (or orange flavor) (I omitted this part and added a vanilla bean pod to the rum instead) lemon; 14g Vanilla essence; 198g (100% water powder ratio) Natural ferment; 127.6g All-purpose flour; 227g (warm state) milk; 42.5g Sugar; 1 piece egg; 1 piece yolk; 56.7~85g (predecessor used 63g) Shimizu; 5.4g salt; 9.4g Instant dry yeast; 113.4g Unsalted butter; 141.7g (I omitted, and 60g dried fruit was added at the same time) Chopped almonds; 1 piece Egg white; 1 tsp Almond powder; 1 tsp corn starch; 1 tsp cocoa powder; 50g granulated sugar; 1/2 tsp oil; Some almond slices

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

Panettone (Panettone, also known as Panettone), originated in Milan, Italy, is a local traditional Christmas food.

It is a kind of fermented bread, with a lot of butter added to the dough, various wine-stained dried fruits, candied fruit and spirits, etc. The taste is naturally quite rich and rich!

The authentic panettone is made with natural yeast. In order to make this bread this time, I also tried quite a bit. Not only did I specially make natural yeast, but I was really about to get into a state of ecstasy. . I wake up suddenly in the middle of the night, and then I get up to see how the yeast grows. . .

This time, Panettone referred to the two methods of Panettone in the blog of the seniors of "The Hot Stove of a Texas Farmer". The first type just uses natural yeast, and the second type is based on natural yeast and further makes Italian sweet dough. The operation is more cumbersome, time-consuming and more difficult. But correspondingly, the bread made by the second method should also taste better.

Because it is the first time to make this bread, I chose to focus on the first method to be safe, and at the same time adjust the recipe appropriately according to the second method.

The final finished bread should be considered pretty good according to the standards of the farmer’s predecessors. (Senior farmers mentioned that using a circular mold with a bottom diameter of 17cm for 1000g dough, the final product height should be about 11cm. Mine is 958g dough into the mold, the bottom diameter is 17.5cm, and the height is 10.5cm after baking).

Compared to Stollen last year, I think Panettone’s taste is more suitable for family. It tastes softer and more delicate, the texture is almost close to sponge cake, plus the rich variety of dried fruits, it is really very delicious!

With this experience, I am going to continue to try to make the second prescription of the farmer's predecessors. Who said that only Christmas can be eaten. . Haha

For the production method of natural fermented seeds, please refer to the blogs of senior farmers. The link is here: http://blog.sina.com.cn/s/blog_5e15a7120100d436.html
(The amount is for reference only. The following amount can be used to make 2 17.5*11cm loaves, where A is the wine-stained dried fruit material, B is the dough material, C is the main dough material, and D is the surface decoration material)"

Natural Fermented Panettone (panettone)

1. Mix all the ingredients of the wine-stained dried fruit (the vanilla bean pods should be split in advance, and the vanilla seeds should be scraped into the rum), mix well, seal and refrigerate. This step is best carried out 2~3 days in advance, at least one night in advance;

Natural Fermented Panettone (panettone) recipe

2. Confirm the activity of natural yeast in advance and make sure to feed once 4 hours before;

3. Mix the ingredients of the dough evenly and form a dough without dry powder;

4. Cover the lid or plastic wrap, and ferment the dough at room temperature (you can use the fermentation function of the oven in winter) until there are fine bubbles, then put it in the refrigerator;

5. Mix the flour, sugar, salt, eggs, water, and all the dough in the main dough (that is, other ingredients except instant dry yeast, butter, soaking liquid, and dried fruit), and mix until there is no dry powder;

6. Put the lid on and let stand for 20 minutes;

7. Add the yeast powder, butter and soaking liquid in sequence, each time you have to wait until the previous added material is completely mixed with the dough before adding the next one. In addition, the butter should be added in batches, and the same must be waited until the butter added in the previous time is completely integrated into the dough before adding it to the next time (this step is to divide the whole dough into small doughs and knead, or it is really too hard);

8. The dough at this time is very wet and soft, and large pieces of tough film can be easily pulled out;

9. Add the wine-stained dried fruit in batches, and fold them to mix them evenly (dried fruit should be wiped dry in advance);

10. Put the mixed dough in a greased container, cover with a lid or plastic wrap, and place it in a warm place for basic fermentation;

11. After about 2 to 3 hours, the dough will expand to about 1.5 to 2 times its original volume;

12. Sprinkle some dry powder on the chopping board, take out the dough with a spatula, press lightly with your hands, and let air out slightly;

13. Take about 1000g of dough, put it into the mold (if it is not sticky mold, put baking grease paper in advance), and then slightly press the dough with your hands to make the surface flat;

14. Put it in a warm place (I used the fermentation function of the oven) and leave it for about 3 hours, the dough will ferment to about twice the original volume;

15. Preheat the oven to 170 degrees. Mix all the ingredients in the surface decoration (except almond slices), stir evenly until there is no dry powder, and the chocolate glaze is ready;

16. Gently brush a layer of chocolate glaze on the surface of the dough, and sprinkle some almond slices;

17. Put the mold into the oven, 165~170 degrees, fire up and down, and bake for about 60 minutes. After baking for 30 minutes, put a layer of tin foil on the surface to prevent burnt (according to the standard of the farmer’s predecessors, it takes about 60 minutes to bake 1000g dough, 45 minutes for 800g dough, and 35 minutes for 500g dough. Surface coating It will be slightly burnt after 30 minutes.). After the baking is over, it is immediately out of the oven, and then upside down on the drying net,

18. After it is completely cool, wrap it in tin foil and store it.

Tips:
1. It is best to soak the dried fruits 2 to 3 days in advance, and you can stir several times in the middle to make all the dried fruits fully absorb the soaking liquid.
2. The activity of natural yeast must be guaranteed. Because the fat content and dried fruit content in the dough are very large, if the activity of the yeast is not enough, it will be difficult to ferment. Although a part of yeast is added to the main dough, it is better to ensure the activity of natural yeast just in case;

3. The butter should be added slowly, each time until the butter added in the previous time is completely fused with the dough, and then added to the next time. During the process, the dough will be very wet and sticky, so you need to be very patient;

4. It is best to knead the dough to a fully expanded state. Only when it is kneaded into a tough film, it will ferment well later and grow into a big one when it is baked;

5. The bread must be baked until fully cooked. After the baking is over, it must be reversed to prevent retraction. Because the dough is very large, let it cool for at least 2 hours to ensure that it is completely cool from the outside;

6. After the bread is cold, wrap it with tin foil. Store at room temperature for about 2 weeks. If sealed and frozen, there is no problem for more than 3 months;