The secret to homemade Panettone that is naturally leavened with a sourdough starter has arrived. I wanted to show you guys how to make a traditional (ish) panettone that's way better than what you can buy at the store. And when I say traditional, I really mean traditional (with a couple twists).

My Fermentation Station:
Panettone Molds (it seems everyone is buying these and they are running out of stock right now):
Diastatic malt powder that I use:

FOLLOW ME:
Instagram:
Facebook:
Twitter:
Website: /
---------------------------------------------------------------
Music - Saib:
Jef Kaale: /
---------------------------------------------------------------
Recipe Adapted From:

Ingredients you'll need:
Stiff Levain 4 hour Feedings (THESE ARE THE CORRECT MEASUREMENTS anything that is different than these in the video is incorrect):
24g Mature starter
24g all purpose flour
12g water @ 85 degrees Fahrenheit

Stiff Levain overnight feeding:
12g mature starter
24g all purpose flour
12g water @ 85 degrees Fahrenheit

First Dough:
350g Bread flour
200ml or 203g water @ 85 degrees F
57g stiff levain
83g granulated sugar
3 large egg yolks (53g)
1 teaspoon (6g) diastatic malt powder
83g unsalted butter, softened
1/8tsp (.5g) instant yeast (optional but the process will be a little slower and have a touch less bloom)

Candied Citrus
3 large navel oranges or 4 large lemons worth of peel
2 cups (473g) water
2 cups (450g) sugar

Final dough:
168g bread flour
2 egg yolks (36g)
6g fine sea salt
1 vanilla bean pod of seeds
zest of half an orange
55g water @85 Fahrenheit
82g granulated sugar
130g unsalted butter, softened
16g honey
78g raisins
63g pistachios
120g candied orange peel
55g candied lemon peel

Glaze:
80g granulated sugar
5g sunflower oil
4g corn flour
4g cocoa powder
6g almond flour
30g egg whites
swedish pearl sugar for sprinkling on top after glazing