Naturally Leavened Panettone

levain-panettone

This is another recipe from this past holiday season and it is worth recording for reference (and I got it posted before the end of January!). It worked very good but I will need to change a few things next time around, so a quick record of it is a good idea. Usually I make a Panettone or Stollen for Christmas but never with a 100% natural leaven. The idea to make a Panettone with natural levain is something that I wanted to do as soon as I saw the loaves made by Roy.

levain-panettone4

I used my regular 100% rye starter to make the levain as always using 50-50 mix of white and whole wheat flours. For the recipe, I used Peter Reinhart’s from Artisan Breads Everyday as a reference. Seeing pictures of Roy’s bread I decided on chocolate and cherry as my flavors.

I soaked the cherries in dark rum while I worked on the starter and dough. To make the levain I mixed roughly 40 gr of the rye starter with 170 gr of 50-50 white and whole wheat flours. After about 6 hours it was bubbly and good to go. The dough in Reinhart’s recipe uses commercial yeast in addition to the levain, I opted to stick only with the natural starter and skip the yeast.

levain-panettone6

Since the dough is enriched with soft butter and egg yolks it is a good idea to make it in a KitchenAid mixer to get everything well incorporated and the gluten developed. I decided to bake it in one large loaf using a bundt pan that I sprayed with non-stick oil. The dough, like most Panettone is too slack to really shape it so I just transferred it from the bowl of the mixer into the bundt pan and evened it out as much as possible.

levain-panettone2

The dough rises slowly for about 12 hours and develops a lot of flavor. After baking and cooling it is ready to slice. The shape, look and texture of the finished loaf are all excellent. Due to the levain and the long fermentation time, the bread had a great robust flavor. This however did not really work as much as I would’ve liked with the tart cherries and dark chocolate chips.  There was almost too much flavor in there and the bread needed more sweetness and mellow flavors. Next time I’ll go with some almonds and some sweeter fruit like currents, apricots, prunes and maybe just a few cherries.

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2 thoughts on “Naturally Leavened Panettone”

  1. I wanted to make naturally leavened panettone for Christmas this year (after a miserably failed attempt last year!), but in the end didn’t think I had enough time on my hands. Panettone looks a bit weird in a bundt pan. From the photo it is hard to judge if it s as fluffy as panettone is supposed to be, but I’m sure it was tasty with chocolate and cherries.

    1. I honestly do like the look in a Bundt pan but next time I am going to make in traditional loaves if at least to split the dough in half. Texture was very good and tender but could use some lightening as well. I think more egg and possibly a bit more butter is in order next time.

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