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Let's discover together how to make a traditional Pandoro prepared with sourdough. The preparation of this recipe is pretty long and difficult, but the result will widely reward you.Compared to Panettone, Pandoro is a leavened dough characterized by a higher quantity of fat (butter), which will give it a unique aroma and an extraordinary fluffiness.To prepare it correctly, it is fundamental to start with a properly balanced and strong Sourdough. For this reason, I invite you to discover more about Sourdough on this page.Moreover, for a good result, I recommend you pay attention to temperatures. Because of the large quantity of butter, it is crucial not to overheat the dough to not make the fat melt.Once ready, you can store the Pandoro for up to 3 months if properly packed in food-grade bags and kept away from light.
RICETTA PER: Pandoro of 1kg
ATTREZZATURA
- Stand Mixer
- Cooking Thermometer
- Pandoro Mold
- Food-Grade Bags
- Immersion Blender
Ingredienti
For the First Dough
- 800 gr Strong Flour for Panettone (W360, 14% - 15% of proteins)
- 400 gr Ripe Sourdough Fed 2 or 3 times
- 400 gr Softened Butter
- 350 gr Granulated Sugar
- 300 gr Egg Yolks (Quantity 1)
- 200 gr Water at 30°C (86°F) (Quantity 1)
- 200 gr Egg Yolks (Quantity 2)
- 160 gr Water at 30°C (86°F) (Quantity 2)
For the Second Dough
- 500 gr Strong Flour for Panettone (W360, 14% - 15% of proteins)
- 230 gr Softened Butter (380gr if you won't use Clarified Butter)
- 125 gr Clarified Butter
- 100 gr Egg Yolks
- 100 gr Candied Orange Peels in Paste
- 100 gr Flavoring Paste for Leavened Doughs if you won't use Candied Orange Paste - Click here
- 100 gr Custard (optional)
- 80 gr Granulated Sugar
- 80 gr Honey
- 60 gr Cocoa Butter
- 24 gr Salt
- 2 pods Vanilla
For the Custard
- 70 gr Whole Milk
- 70 gr Heavy Cream
- 25 gr Granulated Sugar
- 25 gr Egg Yolks
- 20 gr Potato or Corn Starch
PROCEDIMENTO
For the First Dough
- First of all, prepare a syrup by dissolving sugar and egg yolks in the water at 30°C (86°F), using an immersion blender.
- Pour the syrup into the mixer bowl and add the sourdough after the second or third refreshment.
- Knead for about 2minutes, so you can dissolve the Sourdough before adding the flour.
- Add the flour and let the dough form a glutinous mesh which must be elastic and extensible. This step is crucial for the success of the Pandoro recipe.
- Check the proper formation of the glutinous mesh, taking a piece of dough and spreading it with your hands until it forms a thin layer of dough.
- Once the dough is amalgamated and elastic, add the second dose of egg yolks, allowing them to be correctly absorbed. Finally, add the water (quantity 2) according to the recipe.
- When the dough is fully developed, add the soft butter at room temperature in several batches, allowing it to be thoroughly absorbed into the dough.
- The first dough is ready. Transfer it into a large container, sprinkle the surface with some small pieces of soft butter, and let it rise at 22-24°C (71°F - 75°F) for 15h until it has tripled its volume. Fermentation time depends on room temperature; therefore, before proceeding with the next dough, make sure the dough has tripled its initial volume. To better visualize the development of the dough, I suggest creating a "graduated scale" on the container, marking the starting volume and the desired volume at the end of fermentation.
For the Second Dough
- Pour the first dough now-fermented into the bowl of the stand mixer.
- Knead the first dough together with the flour very well until forming a strong and elastic gluten mesh
- Add the egg yolks, and the custard well chilled. Knead until all the ingredients are completely absorbed.
- Then add the sugar, honey, and candied orange paste (or the aromatic mix you have prepared) and allow to knead until the dough detaches from the mixer bowl.
- Create an emulsion, mixing soft butter, clarified butter, melted and lukewarm cocoa butter, salt, and vanilla. Then add the mixture to the dough, a little at a time, allowing it to be well absorbed between each addition.
- Let the dough rise for about 1 hour to relax the gluten and complete the hydration of the proteins.
- For 1kg Panettone, divide 1Kg portions of dough and let rest on the table for 5minutes.
- Roll up the dough to stretch the gluten and form tight loaves. Place in paper molds (1kg) and let them proof at 26-28°C (79°F - 82°F) for 5-6 hours.
- Once the Pandoro proofed, make some holes on its surface with a toothpick, in order to avoid the formation of big air bubbles inside the cake, once it is cooked.
- Bake in a static oven at 150°C (302°F) for about 45-50min.
- To test cooking, check that the temperature at the heart of the product is between 92°C and 94°C (197°F - 205°F).
- Remove from the oven and let the Pandori cool in the molds for about 2 hours.
- Let the Pandoro cool completely before packing it in food-grade bags. I also recommend waiting a couple of days before tasting your Panettone to allow the aroma to spread into the cake.
VALORI NUTRIZIONALI
Serving: 100g | Calories: 5058kcal | Carbohydrates: 535g | Protein: 117g | Fat: 284g | Saturated Fat: 160g | Cholesterol: 2750mg | Sodium: 1800mg | Potassium: 2283mg | Fiber: 38g | Sugar: 204g | Vitamina A: 10127IU | Vitamina C: 3mg | Calcio: 661mg | Ferro: 23mg
12 comments about “Pandoro con Lievito Madre”
Volevo domandare:come mai se si tolgono 63gr di burro chiarificato dobbiamo aggiungere 380 di burro normale… cioè da 115 previsto arrivare a 380 mi sembra tanto!grazie mille in anticipo
Ciao Daniela,
63gr di burro chiarificato corrispondono a 75gr di burro normale (63/0,84)
A presto!
Ciao, ho usato con estremo successo la tua ricetta per il panettone con lievito di birra.
Vorrei cimentarmi col pandoro (sempre con lievito di birra), quindi mi chiedevo se riesci a pubblicarne la ricetta.
Domanda probabilmente stupida: sarebbe possibile sostuire il lievito madre in questa ricetta con un lievitino a base di lievito di birra?
Grazie
Luciano
ciao Fred da quest’ anno gestisco, su tuo consiglio, il lm in acqua e devo dire che è tutta un altra storia nelle preparazione dei lievitati, hanno un bilanciamento di acidità spettacolare oltre ad avere un sapore diverso nel risultato finale. Pur non avendo problemi nelle lievitazioni noto che cmq il lievito cosi gestito sembra essere meno forte, è una mia impressione?
Spero tu possa replicare, appena possibile, la ricetta della pastiera di riso che ti ho inviato. ciao
Ciao Walter, sono molto contento che i miei consigli ti siano utili.
Il lievito in acqua non è meno forte, ma è MENO ACIDO perché l’acqua diluisce l’acidità lattica.
Se lo rinfreschi tutti i giorni, prova a non fare il bagnetto ogni giorno; io lo sto gestendo così e mi trovo meglio… Appena riesco, aggiornerò anche la pagina relativa al lievito!
A presto!