PANETTONA recipe

PANETTONA

Montebelluna, Italy

Mixture

33%
66%
Liquid Flour Other
PANETTONA

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2009

I was interested in producing more tasty and digestible leavened, I got tired of the yeast

Characteristics

PANETTONA is very versatile: it is suitable for any type of preparation, both sweet and savory.

Taste & flavour

PANETTONA top shot
PANETTONA jar shot
PANETTONA front shot
PANETTONA rising shot

Recipe

Starting ingredients

  • 33% Water
  • 66% Flour

Feeding ingredients

  • 33% Undefined
  • 66% Flour
1
I keep the PANETTONA sourdough with the Bazzoli method, that is solid, but immersed in water in the refrigerator. Every 3 days I acclimatize it to room temperature for 4 hours, I proceed with two consecutive refreshments within 24 hours, I use one part to produce leavened products and the rest I put back in the fridge.
33% Undefined 66% Flour

Working method

1
I created my sourdough, PANETTONA, 10 years ago and over time I added three centenarian sourdough with different origins: Bologna, Rovigo and Trieste. PANETTONA is specialized in desserts like Panettone, but I also use it to produce savory leavened products, such as bread and pizza. For the refreshment I use strength 00 flour.
33% Water 66% Flour

Result

PANETTONA

My sourdough is specialized in desserts like Panettone, but I also use it to produce bread and pizza.
PANETTONA PANETTONA first overview
PANETTONA PANETTONA second overview
PANETTONA PANETTONA first slice
PANETTONA PANETTONA second slice

Preserve your sourdough for the future

Create your own Explore sourdough library