Panettone Barbato 2022

Method

1. In the bowl of a planetary mixer, add the crumbled sourdough starter, cold whole milk, sugar, and malt. Mix with the paddle attachment at low speed until the starter is almost completely dissolved, about 4–5 minutes.
2. Add the technical flour spoon by spoon, mixing at low speed. Once all flour is added, continue mixing at low speed for about 10 minutes to develop the gluten.
3. Increase mixer speed to high and mix until the dough pulls cleanly away from the bowl and forms a ball (incordatura). Reduce speed, switch to the hook attachment.
4. Gradually add the egg yolks two at a time: add two yolks at low speed, let them be absorbed, then increase speed for 30–40 seconds to re-cord the dough. Repeat until all yolks are incorporated.
5. Add the melted butter (room temperature) in three parts, following the same process: add butter at low speed, let it absorb, then increase speed to re-cord. Continue until all butter is added.
6. Check the dough for a thin windowpane. Cover with plastic wrap and let rise in a turned-off oven (10–12°C) for about 12 hours, or until tripled in volume.
7. Deflate the first dough slightly. Add the flour, sugar, and salt for the second dough. Mix with the hook at low speed for 15 minutes.
8. Increase speed to high and mix until the dough is well-corded and pulls away from the bowl.
9. Gradually add the second batch of egg yolks two at a time, following the same absorption and re-cording method as before.
10. Meanwhile, prepare the aromatic paste: blend the 30 g of candied orange peel in a blender until smooth. Also soften the butter (for the second dough) to a pomade consistency (almost melted but not hot).
11. After all yolks are incorporated and the dough is corded, add the butter in three additions. First add part of the butter, then add the vanilla essence and the aromatic paste, then add the remaining butter. Mix at low speed; if the dough loses its cord, increase speed briefly to recover.
12. Add the remaining 150 g of candied orange peel and the raisins (do not soak them). Mix at very low speed or finish by hand on the work surface.
13. Turn the dough onto a lightly floured work surface. Fold it over itself a few times to distribute the additions. Form into a ball, cover, and let rest for 1 hour.
14. After 1 hour, lightly grease your hands and the work surface with butter. Give the dough a few reinforcing folds, then let it rest for another hour.
15. Divide the dough into two portions for 1 kg panettoni (or adjust as needed). Shape each piece into a ball without deflating the bubbles: use a spatula to push the dough from the sides toward the center, creating a taut outer surface.
16. Place each shaped dough into a paper panettone mold. Let them rise in a turned-off oven at about 20°C for 6–7 hours, or until the dough reaches the rim of the mold.
17. Using a sharp knife, make a deep cross-shaped cut (scarfatura) on the surface of each panettone. Place a small knob of butter in the center.
18. Bake in a preheated fan oven at 170°C. After 20 minutes, insert a probe thermometer and cover the panettoni with aluminum foil. Bake until the core temperature reaches 92°C (fan oven) or 94°C (static oven).
19. Immediately remove from the oven and invert the panettoni (using special iron rods or a cooling rack) to prevent collapsing. Let them cool upside down for 3–4 hours, covered with a cloth.
20. For storage: spray the surface of each panettone with 96% food-grade alcohol. Also spray the inside of a plastic bag. Place the panettone inside, seal, and let it rest for 48 hours at room temperature before consuming to allow flavors to meld.