Panettone

Here is the recipe for Bignè:

 

Ingredients

INGREDIENTS
AROMATIC MIX
30 g of acacia honey
1 vanilla pod
1 untreated lemon
1 untreated orange

BIGA
375 g of strong manitoba type flour
185 g of water
5 g of fresh brewer’s yeast (or 1.5 g of dry brewer’s yeast)

FIRST DOUGH
100 g of sugar
80 g of yolk
90 g of butter
1 g of salt

SECOND DOUGH
30 g of strong Manitoba type flour
2 g of fresh brewer’s yeast (or 0.3 g of dry brewer’s yeast)
2 g of salt
10 g of water
20 g of eggs
40 g of sugar
40 g of butter
10 g of aromatic mix
4 g of white chocolate
150 g of chocolate chips

 

Method

  1. The recipe is for a panettone weighing about 1 kg.

    The preparation of panettone with brewer’s yeast takes a long time and requires different resting times for the dough, so we suggest you start in the evening around 5 pm.
    Prepare the aromatic mix by grating the lemon and orange into a bowl with the honey. Cut the vanilla pod lengthwise and, with the blade of the knife, remove the seeds and add them to the honey. Mix everything very well, cover with plastic wrap and put in the fridge.

  2. Prepare the biga by mixing the flour, yeast and water for a few minutes, but without obtaining a smooth and uniform dough, but rather leave it fairly rough. Form a ball, score it crosswise, place it in a bowl, cover with plastic wrap and leave to rest in a place with a constant temperature between 18°C ​​and 20°C for 12 hours.
    Put the bowl of the planetary mixer, the hook and all the ingredients that will be used for the first dough in the refrigerator.
  3. The next morning the chariot will have grown. Bring the ingredients to room temperature and weigh them.
    Heat the butter for 20 seconds in the microwave and bring it to the consistency of a cream, not melted, but soft.
  4. Proceed to the first dough: work the biga in the planetary mixer with the yolk for at least 5 minutes at low speed. The yolk must be completely absorbed by the biga and the mixture must be uniform. This phase is very delicate, proceed calmly without increasing the speed of the planetary mixer so as not to heat the dough.
  5. When the mixture is smooth, add the sugar a little at a time, allowing the dose to be absorbed before adding more. Add the salt and let the mixer work for at least 15 minutes, so that the dough becomes resistant. Finally add the butter in small doses, letting the dough absorb it. In this phase it may be necessary to increase the speed of the planetary mixer, but be careful not to overheat the dough.
    The dough must be tenacious and well strung around the hook, stretching it must form the characteristic veil, thin and resistant, a sign that the gluten mesh is well formed.
    Turn the dough out onto the work surface without flouring it and roll it well with the help of a tarot several times.
  6. Place the dough in a container with high sides and mark the level with a rubber band, to be able to easily evaluate its growth. Cover with plastic wrap and place at 28-30°C to rise. The dough will have to quadruple, i.e. increase its initial volume by another 3 times and it will take 3-4 hours. To keep the temperature constant you can put the dough in the oven off, but with the light on, and check the temperature with the thermometer.
  7. In the meantime, wash the planetary mixer and the rest of the equipment and place them in the fridge together with all the ingredients for the second dough. Check that the raisins are dry and put them in the fridge.
  8. Once the dough has risen, deflate the dough (by removing the film and working it with your hands) and put it in the fridge for 30 minutes.

    Weigh 10 g of aromatic mix, weigh 150 g of chocolate chips, bring the butter to the consistency of cream by heating it very little in the microwave and mixing several times, beat the egg and weigh 20 g, grate the white chocolate.

  9. Proceed to the second dough. Transfer the dough, the flour, the aromatic mix and the brewer’s yeast into the planetary mixer. Work at low speed until the dough is perfectly combined, it will take several minutes. Add the salt, then incorporate the egg and work until completely absorbed. Add the sugar a little at a time and add the water. always in small doses. The dough must be smooth and homogeneous, only then will you add the grated chocolate and finally the butter in small doses. Increase the speed of the planetary mixer and work the dough which must be tenacious, shiny and with a thin and resistant veil. At this point, add the candied fruit and raisins, little by little, and continue to knead the dough at low speed, mixing by hand if necessary.
    Place the finished dough in the container with straight edges, cover with plastic wrap and place at 28°C for 40 minutes (always in the oven off with the light on).
  10. After this time, turn the dough out onto the work surface, leave it to settle for 15 minutes, then weigh 1100 g of dough into pieces (the weight is higher than a kilo because it is likely that part of the dough will get lost in the various stages of processing, remaining stuck to the equipment).
  11. Roll the dough well and as tightly as possible, helping yourself with a tarot or with your hands greased with butter. Let stand for another 15 minutes. Roll again and put the dough in the ramekin, place it on a baking tray so that it can be transported easily, cover it with plastic wrap and let it rise at 28-30°C for about 3-4 hours. When the panettone dough reaches 2 cm from the edge of the pan, it will be ready to cook.
  12. When leavening is complete, remove the film and leave the panettone in the air for 20 minutes so that a thin film forms on the surface. Heat the oven to 160°C by placing the rack on the lowest shelf. With a razor blade or a very sharp paring knife, score the surface with two perpendicular cuts forming a cross and place a few small chunks of butter on the cuts. Bake in a hot static oven for about 50 minutes. The panettone will be cooked when the core temperature is 94°C which you will measure with a probe thermometer inserted laterally into the panettone after 40 minutes of cooking.
  13. Once cooked, take the panettone out of the oven and thread it two cm from the base with the appropriate needles or with two fairly thin knitting needles and let it cool upside down for 10 hours. After this time (and having removed the irons), the ideal is to close the panettone tightly in a food bag and wait a couple of days before consuming it. The panettone will keep for 10-15 days if tightly closed and intact.