Sourdough panettone brings a delightful twist to the classic Italian holiday bread. This airy, fruity loaf is traditionally enjoyed during Christmas, but with our sourdough version, you can savor its rich flavors any time of year. Using natural fermentation adds depth and a subtle tang that perfectly balances the sweet dried fruits and citrus zest.
Making sourdough panettone might seem intimidating, but with the right steps and a little patience, we’ll guide you to bake a beautifully risen, tender bread at home. This recipe captures the authentic texture and taste while letting the sourdough starter work its magic for a healthier, more flavorful treat. Whether you’re a seasoned baker or trying something new, this panettone will impress friends and family alike.
Ingredients
To create a perfect sourdough panettone with its characteristic airy crumb and rich flavors, we carefully select each ingredient. Below is a detailed breakdown of what you will need for the dough, starter, and filling to achieve that authentic, delicious result.
Dough Ingredients
The dough forms the backbone of our sourdough panettone, lending structure and a tender crumb. Precise measurements and high-quality ingredients ensure consistent rise and texture.
| Ingredient | Quantity | Notes |
|---|---|---|
| Bread flour | 400 grams | High protein for strength |
| Granulated sugar | 100 grams | Adds sweetness and color |
| Whole milk | 120 ml | Lukewarm to activate yeast |
| Unsalted butter | 80 grams | Softened for richness |
| Large eggs | 3 | Room temperature, for moisture |
| Fine sea salt | 8 grams | Enhances flavor |
| Vanilla extract | 1 teaspoon | Adds subtle aroma |
| Lemon zest | 1 tablespoon | Finely grated, for brightness |
| Orange zest | 1 tablespoon | Finely grated, for citrus notes |
Starter Ingredients
Our natural sourdough starter is the key to slow fermentation and complex flavor development. It provides natural leavening without commercial yeast.
| Ingredient | Quantity | Notes |
|---|---|---|
| Active sourdough starter | 150 grams | Fed and bubbly, 100% hydration |
| Water | 80 ml | Lukewarm |
| Bread flour | 80 grams | Unbleached and fresh |
Filling Ingredients
To create that signature festive burst of flavor, the filling combines dried fruits with aromatic citrus zest. These ingredients are folded into the dough just before the final rise.
- Mixed dried fruits (currants, raisins, candied orange peel): 150 grams
- Chopped almonds: 50 grams (optional for crunch)
- Vanilla bean paste: 1 teaspoon (optional for depth)
- Dark rum or brandy: 2 tablespoons (to macerate the fruits and enhance flavor)
Tip: Soak the dried fruits in rum or brandy for at least 1 hour before folding them into the dough to deepen their flavor and keep the panettone moist.
With these ingredients prepared and measured, we set the stage for making a sourdough panettone that impresses with its texture and taste.
Equipment Needed
To craft our sourdough panettone with precision and ease, having the right equipment is essential. Each tool plays a key role in ensuring the dough develops beautifully, rises perfectly, and bakes to golden perfection.
Mixer and Bowls
- Stand mixer with a dough hook attachment: This is invaluable for kneading the sticky, enriched dough without exhausting ourselves.
- Large mixing bowls: We need these for fermenting the dough and mixing the starter and fruits comfortably.
Measuring Tools
- Digital kitchen scale: Accuracy is crucial in baking, especially for a delicate bread like panettone.
- Measuring spoons and cups: For precise amounts of salt, vanilla extract, and citrus zest.
Baking Equipment
- Panettone molds: These tall, cylindrical paper molds create the iconic dome shape and support the dough as it rises.
- Baking sheet: We place the molds on this for stability and easy transfer in and out of the oven.
Additional Tools
- Cooling rack: To cool the baked panettone evenly and avoid sogginess.
- Pastry brush: For glazing dough with butter or egg wash to achieve the signature shiny crust.
- Sharp scissors or blade: For scoring the dough’s top before baking, allowing controlled expansion.
- Thermometer: We recommend an instant-read thermometer to check the dough’s internal temperature to ensure perfect doneness.
| Equipment | Purpose |
|---|---|
| Stand mixer with dough hook | Kneads rich, sticky dough efficiently |
| Large mixing bowls | Mix and ferment dough and starter |
| Digital kitchen scale | Ensures precise ingredient measurements |
| Measuring spoons/cups | Measures small quantities like spices |
| Panettone molds | Shapes dough to traditional tall dome |
| Baking sheet | Supports molds during baking |
| Cooling rack | Cools bread for even texture |
| Pastry brush | Applies glaze for golden crust |
| Sharp scissors/blade | Scores dough for controlled expansion |
| Instant-read thermometer | Verifies internal dough temperature |
“Using the correct equipment elevates our sourdough panettone from homemade to bakery-quality.”
With these essential tools at hand, we’re set to create our airy, flavorful sourdough panettone with confidence and precision.
Preparing the Sourdough Starter
To achieve the perfect rise and flavor for our Sourdough Panettone, we must prepare a vigorous and active sourdough starter. This natural fermenting agent is key to developing the characteristic airy crumb and complex taste.
Feeding the Starter
We begin by feeding our sourdough starter to ensure it is bubbly and robust. Use equal parts by weight of starter, bread flour, and filtered water. For best results, follow this precise ratio and procedure:
- Discard all but 50 grams of the existing starter.
- Add 50 grams of bread flour and 50 grams of filtered water.
- Mix thoroughly until smooth and no dry flour remains.
- Cover loosely to allow airflow but prevent contamination.
- Keep the starter at room temperature between 70°F and 75°F (21°C – 24°C).
This feeding process encourages the wild yeast and lactic acid bacteria to multiply, enhancing flavor depth and leavening power.
Timing for the Starter Activation
Timing is critical for sourdough starter activation. After feeding, the starter typically takes between 4 to 8 hours to peak. We look for the following signs to confirm readiness:
| Time Elapsed | Indicators of Active Starter |
|---|---|
| 4 Hours | Starter shows bubbles on the surface |
| 6 Hours | Visible rise, approximately doubling in volume |
| 8 Hours | Peak rise; starter is airy, jiggly, and full of bubbles |
“An active starter smells pleasantly tangy, not sour or alcoholic.”
To test peak activity, gently press a finger into the starter. If the indentation springs back slowly and the starter is full of bubbles, it’s ready for use in our panettone dough. If it deflates quickly, give it more time or feed it again.
By carefully managing these feeding and timing steps, we establish a strong and resilient sourdough starter that ensures our panettone will develop its signature lightness and nuanced flavor.
Making the Dough
Crafting the perfect sourdough panettone dough is the foundation of our artisanal bread. This step involves careful mixing and initial fermentation to develop flavor and structure.
Mixing the Dough
We begin by combining our key ingredients in specific order to ensure optimal texture and gluten development:
- In a large bowl, whisk together bread flour (measured precisely) and granulated sugar.
- Warm the whole milk to about 90°F (32°C) to activate the yeast in the sourdough starter without killing beneficial cultures.
- Add the milk, active sourdough starter (at its peak), eggs, vanilla extract, and zests of lemon and orange.
- Begin mixing on low speed using a stand mixer fitted with a dough hook. Gradually add unsalted butter cut into small pieces while mixing continues.
- Add fine sea salt last to avoid slowing the yeast activity at the start.
- Mix the dough for approximately 10-12 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
Tip: The dough should pass the “windowpane test” — when stretched thin, it holds without tearing, indicating strong gluten formation.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Bread flour | 500 grams | Measured with kitchen scale |
| Granulated sugar | 100 grams | |
| Whole milk | 200 ml | Warmed to 90°F (32°C) |
| Sourdough starter | 150 grams | Active and bubbly |
| Eggs | 3 large | Room temperature |
| Unsalted butter | 150 grams | Softened, cut into small pieces |
| Fine sea salt | 10 grams | |
| Vanilla extract | 1 teaspoon | |
| Lemon and orange zest | 1 tablespoon each | Freshly grated |
First Proofing
Once our dough is well mixed, it’s time for the First Proofing to allow natural fermentation and flavor development:
- Transfer the dough into a lightly oiled large bowl.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel to maintain humidity.
- Let the dough rest at room temperature (around 75°F or 24°C) for 4 to 6 hours.
- During this period, the dough should double in size, showing visible bubbles and a slightly domed surface.
- We recommend folding the dough once halfway through the first proofing to further strengthen the gluten structure and evenly distribute air pockets.
Note: The first proofing is essential. It activates the sourdough’s natural leavening power, building the characteristic lightness and complex aroma of our sourdough panettone. Patience here yields spectacular results.
| Step | Action | Time | Temperature |
|---|---|---|---|
| Transfer dough | Place in oiled bowl | Immediate | Room temp (75°F/24°C) |
| First proofing | Rest with cover | 4 to 6 hours | Room temp (75°F/24°C) |
| Fold dough once | Stretch and fold gently | At 2-3 hour mark |
By following these steps carefully, our dough will develop the ideal structure and flavor to support the rich mix-ins and ensure the airy crumb that defines an authentic sourdough panettone.
Incorporating the Fillings
In this step, we bring together the vibrant flavor elements that make our sourdough panettone truly special. Proper preparation and gentle handling of the fillings ensure even distribution and preserve the dough’s delicate structure.
Preparing the Candied Fruits and Nuts
To maximize flavor and texture, we first prep the candied fruits and nuts before folding them into the dough.
- Drain and dry the mixed dried fruits on paper towels to remove excess moisture. This prevents the dough from becoming soggy.
- Optionally, soak the fruits in dark rum or brandy for 20 to 30 minutes to deepen the flavor profile. Drain well afterward.
- Chop larger nuts (such as almonds) into even pieces of about 1/4 inch to ensure they incorporate well without disrupting the dough.
- Toss all the fillings in 1 to 2 tablespoons of bread flour. This light coating helps suspend the fruits and nuts evenly throughout the dough, preventing sinking during baking.
| Ingredient | Preparation Step | Reason |
|---|---|---|
| Candied Fruits | Drain, dry, optionally soak in rum | Prevents sogginess, enhances flavor |
| Nuts (Almonds) | Chop into ¼ inch pieces | Ensures even distribution |
| Fillings (all) | Toss in 1-2 tbsp flour | Prevents sinking in dough |
“Coating the fillings with flour is a crucial step in achieving a beautiful crumb dotted evenly with fruits and nuts.“
Folding Fillings into the Dough
Now we carefully incorporate our prepared fillings to maintain the dough’s airy texture while ensuring a harmonious spread of flavors.
- After the first proofing, gently transfer the dough onto a lightly floured surface.
- Spread the dough into a rough rectangle using your hands to create space for folding.
- Evenly scatter the prepared fillings over the dough surface.
- Fold the dough over the fillings like an envelope, pressing lightly to encase them without deflating the air bubbles.
- Rotate the dough and fold again if necessary, ensuring an even distribution without overworking.
- Shape the dough into a smooth ball, tucking edges underneath to create tension on the surface.
- Place the dough seam-side down into the panettone mold for the second proof.
“Handle the dough with care during folding to preserve the delicate gluten structure and keep it airy, which is key for the sourdough panettone’s characteristic light crumb.”
This method ensures our sourdough panettone will have an even spread of luscious fruits and crunchy nuts while preserving the dough’s tender and elastic texture.
Second Proofing
The second proofing is a critical step in our sourdough panettone recipe. This phase allows the dough to rise gently inside the mold, developing the signature airy texture and volume while ensuring an even crumb structure.
Shaping the Dough
After folding in the fillings, we carefully reshape the dough into a smooth, tight ball to build surface tension. This tension helps the dough rise upwards rather than spreading outwards during the final proof and baking.
- Lightly flour your work surface to prevent sticking.
- Gently transfer the dough onto the surface and fold the edges toward the center.
- Use both hands to cup the dough and rotate it, pulling the bottom taut beneath the dough ball.
- Pinch seams closed if any tears appear to maintain dough integrity.
- Place the shaped dough seam-side down on a sheet of parchment paper slightly larger than the base of your panettone mold.
This deliberate shaping is essential for achieving a tall, evenly risen sourdough panettone, rich with pockets of fruit.
Proofing in the Panettone Mold
Next, we transfer the dough into the panettone mold for the final rise.
| Step | Details | Purpose |
|---|---|---|
| Preparing the Mold | Grease lightly or line with parchment for easy release | Prevents sticking and promotes even baking |
| Transferring Dough | Place dough seam-side down into the mold | Maintains dough shape and structure |
| Covering | Wrap loosely with a clean, damp towel or plastic wrap | Retains moisture during proofing |
| Proofing Environment | Warm, draft-free area at 75°F to 80°F (24°C to 27°C) | Optimal temperature for steady fermentation |
| Proofing Duration | 3 to 5 hours until dough rises 1 to 1.5 inches above rim | Ensures full volume and light crumb |
“Patience here rewards us with the classic lofty texture and open crumb that define an exceptional sourdough panettone.“
We check the dough by gently pressing it with a finger—if the indentation springs back slowly and partially remains, the dough is perfectly proofed. Overproofing leads to collapse during baking, while underproofing results in dense crumb.
Mastering the Second Proofing solidifies the final structure and flavor profile of our sourdough panettone, setting the stage for a beautifully risen, golden loaf brimming with tender fruit.
Baking the Panettone
Baking sourdough panettone requires precision and care to achieve its iconic airy texture and golden crust. Let’s walk through the essential steps to bake this festive bread to perfection.
Oven Preparation
- Preheat the oven to 350°F (175°C) to ensure an even baking temperature.
- Position the oven rack in the middle to allow balanced heat circulation around the panettone mold.
- If you have a baking stone or pizza steel, place it on the middle rack to stabilize oven temperature and promote even bottom heat.
- Prepare a shallow pan with hot water for steam if desired. Steam during the first 10 minutes promotes crust development and glossy shine.
- Avoid opening the oven door frequently during baking to maintain consistent temperature and prevent the panettone from collapsing.
Baking Time and Temperature
We bake the sourdough panettone at 350°F (175°C) for approximately 50 to 60 minutes. Accurate timing ensures the inside crumb is fully cooked without drying the exterior.
- Midway through baking, reduce the temperature slightly to 325°F (163°C) if the crust darkens too quickly.
- Tent the top with aluminum foil if browning accelerates, protecting the delicate crust while allowing the inside to finish baking evenly.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Initial baking | 350°F (175°C) | 30 minutes | Create steam environment |
| Finish baking | 325°F (163°C) | 20-30 minutes | Tent foil on top if crust browns fast |
Checking for Doneness
- Insert an instant-read thermometer into the center of the panettone. It’s done when the internal temperature reaches 200°F (93°C).
- Alternatively, gently press the dome: it should feel springy but firm.
- Use a wooden skewer if you don’t have a thermometer. Insert it through the center; it should come out clean without wet dough clinging.
- Do not rely solely on crust color as intense caramelization can occur prematurely.
Cooling Process
- Remove the panettone from the oven carefully using oven mitts, holding the mold upright.
- Immediately invert the panettone mold and suspend it using wooden skewers or chopsticks placed through the base holes. This prevents the soft crumb from collapsing while cooling.
- Cool the loaf completely in this suspended position at room temperature for at least 4 to 6 hours before removing the mold.
- Cooling on a wire rack after removing the mold lets air circulate and maintains the crisp crust.
“Patience during cooling is vital. Rushing this step will cause the airy crumb to compress, losing the light, tender structure we strive for.”
By following each of these steps, our sourdough panettone will emerge with a golden crust, open crumb, and those delightful pockets of candied fruit and nuts perfectly suspended throughout.
Serving Suggestions
To fully enjoy our Sourdough Panettone, we recommend serving it thoughtfully to highlight its delicate flavors and airy texture.
Slicing and Presentation
- Use a sharp serrated knife to slice the panettone vertically into thick wedges. This preserves the light crumb and avoids crushing the bread.
- Arrange slices on a decorative platter for festive gatherings, allowing guests to admire the loaf’s beautiful dome and colorful dried fruit.
- For an elegant touch, dust the top lightly with powdered sugar just before serving.
Pairing Ideas
Our sourdough panettone pairs beautifully with a variety of accompaniments that enhance its natural sweetness and tang:
| Beverage | Description |
|---|---|
| Espresso | Strong and bitter, cuts through sweetness |
| Sweet dessert wine | Moscato or Vin Santo complements citrus zest |
| Hot chocolate | Rich and creamy for cozy indulgence |
| Spiced tea | Warm cinnamon or chai highlights spices |
| Mascarpone cream | Adds smooth richness, perfect for desserts |
Serving Warm
- For a comforting experience, warm slices in a low oven at 275°F (135°C) for 5–7 minutes.
- Alternatively, toast thin slices and serve immediately with butter or honey.
Creative Serving Ideas
- French Toast: Use slices of panettone to create a decadent holiday French toast. Soak in egg custard, pan-fry till golden, and top with fresh berries.
- Bread Pudding: Incorporate cubed panettone into a custard and bake for a luxurious dessert with pockets of fruity flavor.
- Ice Cream Sandwiches: Pair panettone slices with gelato or sorbet for a crunchy-chewy frozen treat.
“Serving our sourdough panettone with thoughtful pairings and presentation truly elevates this traditional bread into a festive centerpiece.”
By applying these serving suggestions, we enhance the rich texture and vibrant fruit notes while inviting everyone to savor the authentic qualities of our sourdough panettone.
Storage Tips
Proper storage of our sourdough panettone ensures it retains its iconic airy texture, moist crumb, and vibrant flavor long after baking. Follow these key steps to prolong freshness and enjoy every slice at its best.
Room Temperature Storage
- Allow the panettone to cool completely on a wire rack to prevent condensation.
- Wrap the loaf tightly in plastic wrap or place it in an airtight container.
- Store at room temperature in a cool, dry place away from direct sunlight.
- Consume within 3 to 4 days for optimal freshness.
| Storage Condition | Method | Duration | Notes |
|---|---|---|---|
| Room Temperature | Wrapped in plastic or airtight container | 3-4 days | Keeps crust soft, crumb moist |
Refrigeration
- Refrigeration can extend the shelf life up to 7 to 10 days.
- Wrap the panettone securely in plastic wrap and then place it inside a resealable freezer bag or airtight container.
- Before consuming, bring to room temperature or warm gently to revive softness.
- Avoid refrigeration if you prefer a softer crust as it can dry the bread out.
| Storage Condition | Method | Duration | Notes |
|---|---|---|---|
| Refrigeration | Wrapped and sealed airtight container | 7-10 days | Slightly firmer crust, better shelf life |
Freezing for Long-Term Storage
- Slice the panettone before freezing for easy portioning.
- Wrap each slice or the whole loaf tightly in plastic wrap, then aluminum foil.
- Place wrapped loaf or slices inside a freezer-safe bag or container.
- Freeze for up to 3 months without significant quality loss.
- To thaw, leave slices in the refrigerator overnight or at room temperature for a few hours.
- Warm gently before serving to refresh the crumb and aroma.
| Storage Condition | Preparation | Duration | Thawing |
|---|---|---|---|
| Freezing | Wrapped tightly, sliced optional | Up to 3 months | Overnight in fridge or room temperature for a few hours |
Tip: For best results, avoid repeated freezing and thawing to maintain the sourdough panettone’s delicate structure.
Preventing Dryness and Staleness
- Always seal the panettone tightly to prevent exposure to air which causes drying.
- Avoid storing near strong odors to keep its fruity and citrus notes pure.
- Reheat gently using an oven at 300°F (150°C) for 5–10 minutes wrapped in foil for a freshly baked feel.
By following these Storage Tips we ensure our sourdough panettone remains a delightful centerpiece, full of the characteristic lightness, vibrant fruit, and rich flavor we worked so hard to create.
Conclusion
Crafting sourdough panettone is a rewarding experience that brings together tradition, patience, and skill. With the right approach, we can create a loaf that’s not only beautiful but also bursting with complex flavors and an airy crumb.
This recipe invites us to embrace natural fermentation and enjoy the process of baking something truly special. Whether for the holidays or any day we want a sweet, festive treat, sourdough panettone is a delicious way to celebrate the art of baking.
Frequently Asked Questions
What is sourdough panettone?
Sourdough panettone is a variation of the traditional Italian holiday bread made using natural fermentation with a sourdough starter. This method creates a loaf with an airy texture, rich flavor, and a balanced sweetness from dried fruits and citrus zest, enjoyed year-round.
Why use a sourdough starter for panettone?
A sourdough starter enhances flavor complexity and helps develop the panettone’s light, airy crumb through slow natural fermentation. It replaces commercial yeast, giving the bread a unique tangy aroma and texture.
What are the key ingredients for sourdough panettone dough?
The dough requires bread flour, granulated sugar, whole milk, unsalted butter, eggs, fine sea salt, vanilla extract, citrus zest, and an active sourdough starter to achieve the best flavor and structure.
How important is the first proofing?
First proofing allows the dough to ferment naturally, doubling in size and developing flavor and bubbles. This process, usually 4-6 hours at room temperature, is essential for achieving the panettone’s lightness and depth.
How do you prepare the fruit fillings?
Dried and candied fruits should be drained, dried, and optionally soaked in dark rum or brandy. Tossing them in flour before folding into the dough prevents sogginess and ensures even distribution.
What is the purpose of the second proofing?
The second proofing helps the shaped dough rise inside the mold, creating a tall, airy loaf with an open crumb. The dough should rise about 1 to 1.5 inches above the mold rim for the best texture.
How do you know when the panettone is baked?
Check doneness by ensuring the internal temperature reaches 200°F (93°C) with an instant-read thermometer. The crust should be golden brown, and pressing the dome lightly should feel springy.
What equipment is needed to make sourdough panettone?
Essential tools include a stand mixer with a dough hook, mixing bowls, a digital kitchen scale, panettone molds, a baking sheet, cooling rack, pastry brush, sharp scissors, and an instant-read thermometer.
How should sourdough panettone be stored?
Cool completely, then store tightly wrapped at room temperature for 3-4 days. Refrigerate for up to 7-10 days or freeze for up to 3 months, always sealing well to maintain moisture and freshness.
What are some serving suggestions for panettone?
Slice with a serrated knife and serve with espresso, dessert wine, hot chocolate, or mascarpone cream. Warm or toast slices, or use panettone for French toast, bread pudding, or ice cream sandwiches for creative treats.