This sourdough panettone recipe isn't your average holiday bread. It's a journey—a delicious adventure from starter to oven-fresh delight! I developed this recipe after countless experiments and, let me tell you, it’s worth every minute. The tangy sourdough flavor perfectly complements the soft, fluffy texture, making it an unforgettable experience. Forget those store-bought loaves; this is the real deal!
One of my friends, Sarah, actually tried this recipe and told me how much her family loved it, especially her children! This recipe is perfect for anyone who loves the deep, complex flavor of sourdough, combined with the celebratory charm of panettone. But don't be intimidated by the lengthy proofing times; they're essential to the bread's unique character. Trust the process, and you'll be rewarded with a truly exceptional loaf. And maybe Sarah’s amazing friends will try it too! I hope so.
Required Equipments
- Large mixing bowl
- Stand mixer or wooden spoon
- Measuring cups and spoons
- Rubber spatula
- Dough scraper
- Digital scale (recommended)
- Proofing basket (bannetone)
- Parchment paper
- Baking sheet
- Pastry brush
Sourdough Panettone: Frequently Asked Questions
Sourdough Panettone
This recipe will guide you through creating a delicious, homemade sourdough panettone, perfect for holiday celebrations or a special treat.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 30 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large mixing bowl, combine the sourdough starter, milk, egg, sugar, and salt. Mix until just combined. Dont overmix.
- Add in half of the flour, and mix until just combined. Add in remaining flour a little at a time, ensuring it is well incorporated. The dough should be relatively smooth and slightly sticky.
- Once the dough forms, turn it out onto a lightly floured surface, and knead for 5-7 minutes, or until the dough becomes smooth and elastic. If it's too sticky, you can lightly dust your hands with flour.
- Place the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 4-6 hours, or until it almost doubles in size. This may depend on the temperature of your kitchen!
- Once proofed, gently punch down the dough and turn it out onto a lightly floured surface. Shape it into a ball.
- Place the dough into a well-floured bannetone mold, making sure to cover it completely. I found that using a smaller mold resulted in a more evenly cooked loaf.
- Cover the mold with plastic wrap and let rise for another 8-12 hours, or until the dough has almost doubled in size. I almost always forget and let it rise a little longer! It's fine. Just be careful not to over proof.
- Preheat the oven to 350°F (175°C). Place a baking sheet in the bottom of the oven.
- Carefully place the panettone into the preheated oven. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- If the panettone is browning too quickly, you may wish to loosely tent it with foil.
- Once baked, let the panettone cool in the mold for 10 minutes before inverting it onto a wire rack to cool completely. It needs to cool completely before storing, or it may go moldy!
- Dust with powdered sugar before serving. And enjoy your amazing sourdough panettone!
📝 Notes
- Make sure your starter is active and bubbly before you begin.
- You can adjust the amount of candied fruit and raisins to your liking.
- Don't overmix the dough; it should be slightly sticky.
- Use a digital scale for accurate measurements.
- This recipe is designed for a 1 kg/2.2 lb panettone mold.
🍎 Nutrition
Calories: 450kcal
Protein: 10g
Fat: 15g
Carbohydrates: 75g
Fiber: 5g
Calcium: 100mg
