Follow the preparation of the classic Panettone with sourdough starter step by step. In the video, you can watch the most delicate stages of the process firsthand, from gluten development and pirlatura to scarpatura, baking, and cooling.
Panettone • Sourdough Starter • Advanced • 25 min
Watch the tutorial by chapter
The video is in Italian. English subtitles are available and enabled by default.
- 00:00 – Introduction to Panettone with sourdough starter
- 00:58 – First dough: ingredients and sourdough starter
- 01:24 – Preparing the syrup
- 03:06 – First dough and gluten development
- 06:16 – Adding the egg yolks and butter
- 08:11 – First dough ready and overnight fermentation
- 10:28 – Preparing and rehydrating the raisins
- 15:54 – Second dough: ingredients
- 17:41 – Mixing the second dough
- 20:49 – Final dough, resting, and dividing
- 22:52 – Panettone rounding (pirlatura)
- 24:12 – Placing in the mold and final proof
- 25:12 – Scarpatura (scoring the top)
- 26:40 – Baking and cooling
What You’ll See in the Video
Making Panettone with sourdough starter requires, above all, the ability to recognize the proper development of the dough. In the tutorial, you’ll see the gluten network form during the first dough, the gradual incorporation of the egg yolks and butter, and the consistency the dough should reach before fermentation.
In the second dough, you’ll see how to complete the mixing process and incorporate the final ingredients before moving on to resting, dividing, and pirlatura. The video also shows the final proof in the paper mold, the scarpatura, and the last stages of baking and cooling.
