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Light, airy, and buttery Venetian sweet bread (similar to Italian holiday brioche), naturally leavened with sourdough starter. Perfect for Christmas but wonderful year‑round—soft crumb, delicate citrus‑vanilla aroma, and excellent shelf life.
1 kg loaves
Equipment
- Stand Mixer
- Panettone hanging skewers
Ingredients
First Dough
- 540 g Panettone flour (strong 00) ((W360))
- 300 g Sourdough starter (3rd refresh)
- 230 g Granulated sugar
- 130 g Water at 86°F (30°C) (Quantity 1)
- 200 g Egg yolks (Quantity 1)
- 110 g Water at 86°F (30°C) (Quantity 2)
- 210 g Egg yolks (Quantity 2)
- 270 g Unsalted butter, softened
Second Dough
- 200 g Panettone flour (strong 00) ((W360))
- 90 g Egg yolks
- 35 g Granulated sugar
- 60 g Honey
- 110 g Unsalted butter, softened
- 70 g Heavy cream
- 16 g Fine salt
- 2 pods Bourbon vanilla (seeds scraped)
- 50 g Candied orange paste
- 50 g Aromatic Paste for Leavened Products ((see the recipe here))
Instructions
For the First Dough
- Make a syrup by blending sugar and the first portion of yolks with water at 86°F/30°C using an immersion blender.
- Pour the syrup into the mixer bowl and add the refreshed sourdough starter.
- Run the mixer for about 10 minutes to fully disperse the starter before adding flour.
- Add flour and knead until a strong gluten network forms—elastic and extensible. This is critical for success.
- Check gluten development with a windowpane test: stretch a small piece into a very thin, translucent sheet.
- When the dough is well developed, add the second portion of yolks, mix to absorb, then add the second water portion.
- Once smooth, add softened butter in several additions, mixing to full absorption.
- Transfer the first dough to a large container, dot the surface with small pieces of butter, and ferment at 72–75°F (22–24°C) for ~15 hours, until tripled. Timing depends on temperature—mark the starting and target volumes on the container.
For the Second Dough
- For the second dough: knead the first dough with the flour until gluten is re‑developed.
- Add yolks and mix until fully absorbed.
- Add sugar, honey, and candied orange paste (or aromatic mix). When the dough again releases cleanly from the bowl, add butter, salt, and vanilla in stages.
- Let the dough rest (bench rest) for about 1 hour to relax gluten and finish hydration.
Preparing and Baking the Venetian Bread
- Divide into 830–850 g portions and rest on the bench for 5 minutes.
- Tighten each portion by rounding, then place into low round paper molds (1 kg). Proof at 79–82°F (26–28°C) for 5–6 hours.
- Score a diamond pattern on top with a razor and dust generously with powdered sugar.
- Bake in a static oven at 300°F (150°C) for 45–50 minutes.
- Bake until the core reaches ~198°F (92°C).
- Insert skewers and cool the loaves upside down for at least 2 hours.
- Let cool completely before bagging in food‑safe polypropylene bags.
Notes
Properly bagged, naturally leavened sweet breads keep for about 2 months. Optional: fold in well‑chilled chocolate chips (500 g) for a chocolate version.
Nutrition
Serving: 100g | Calories: 3260kcal | Carbohydrates: 394g | Protein: 64g | Fat: 159g | Fiber: 9g | Sugar: 124g
2 comments about “Veneziana con Lievito Madre”
Scusate, ho fatto il primo impasto e ho ancora qualche ora per ricevere vostra risposta: nel secondo impasto scrivete tra gli ingredienti di utilizzare panna fresca… Ma nella procedura non avete indicato il momento in cui inserirla.
Vi prego, aiuto! (Serve correggere il testo)
Grazie mille.
Alberto da Venezia
Buongiorno Alberto,
la panna va aggiunta appena prima del burro. Mi raccomando di farla assorbire molto bene, prima di incorporare il burro.
A presto!