{"id":8597,"date":"2018-11-27T17:37:20","date_gmt":"2018-11-27T15:37:20","guid":{"rendered":"https:\/\/biancolievito.it\/?p=8597"},"modified":"2025-11-09T21:24:07","modified_gmt":"2025-11-09T19:24:07","slug":"how-to-make-panettone","status":"publish","type":"post","link":"https:\/\/biancolievito.it\/en\/come-fare-il-panettone\/","title":{"rendered":"HOW TO MAKE ARTISANAL ITALIAN PANETTONE"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"8597\" class=\"elementor elementor-8597\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b3638c1 e-flex e-con-boxed e-con e-parent\" data-id=\"b3638c1\" data-element_type=\"container\" data-e-type=\"container\" data-no-translation=\"\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fdbe4eb elementor-widget elementor-widget-text-editor\" data-id=\"fdbe4eb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-preserver-spaces=\"true\">Making a traditional homemade Panettone using Sourdough is a source of great satisfaction. It is certainly not an easy cake to prepare because its dough is complicated and needs to retain many fats and fruits. Do not be discouraged, though, because with a little practice and following my recommendations, I am sure you can prepare a delicious homemade Panettone.<\/span><\/p><p><span data-preserver-spaces=\"true\">In this article, we will see How to Make Panettone most traditionally at home!<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-toc--minimized-on-tablet elementor-element elementor-element-b898ad5 elementor-widget elementor-widget-pp-table-of-contents\" data-id=\"b898ad5\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;headings_by_tags&quot;:[&quot;h2&quot;],&quot;container&quot;:&quot;#panettoneeng&quot;,&quot;exclude_headings_by_selector&quot;:[],&quot;marker_view&quot;:&quot;numbers&quot;,&quot;minimize_box&quot;:&quot;yes&quot;,&quot;minimized_on&quot;:&quot;tablet&quot;,&quot;hierarchical_view&quot;:&quot;yes&quot;,&quot;scroll_offset&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;scroll_offset_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;scroll_offset_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"pp-table-of-contents.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div id=\"pp-toc-b898ad5\" class=\"pp-toc\">\n\t\t\t<div class=\"pp-toc__header\" aria-controls=\"pp-toc__body\">\n\t\t\t\t<div class=\"pp-toc__header-title-wrapper\">\n\t\t\t\t\t<h4 class=\"pp-toc__header-title\">\n\t\t\t\t\t\tTable of Contents\t\t\t\t\t<\/h4>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t<div class=\"pp-toc__toggle-button pp-toc__toggle-button--expand\" role=\"button\" tabindex=\"0\" aria-label=\"Open table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div>\n\t\t\t\t\t<div class=\"pp-toc__toggle-button pp-toc__toggle-button--collapse\" role=\"button\" tabindex=\"0\" aria-label=\"Close table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"pp-toc__body\" aria-expanded=\"true\">\n\t\t\t\t<div class=\"pp-toc__spinner-container\">\n\t\t\t\t\t<i class=\"pp-toc__spinner eicon-loading eicon-animation-spin\" aria-hidden=\"true\"><\/i>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2d63b9a elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"2d63b9a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24559 wprm-recipe-template-roundup-summary-perso\" data-servings=\"4\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Italian Panettone with Sourdough<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/panettone-classico-lievito-madre\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Italian Panettone with Sourdough\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/panettone-classico-lievito-madre\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_114372280-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7009f07 elementor-widget elementor-widget-text-editor\" data-id=\"7009f07\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"panettoneeng\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span data-preserver-spaces=\"true\">THE FLOUR<\/span><\/h2><p><span data-preserver-spaces=\"true\">The choice of flour is crucial for Panettone, Pandoro, and other leavened products. A good flour will make the difference between a successful dough and one that can&#8217;t incorporate the recipe&#8217;s fats or handle the Sourdough&#8217;s acidity.<\/span><\/p><p><span data-preserver-spaces=\"true\">For a successful Panettone, I suggest using &#8220;strong&#8221; flour, that is, flour having the following characteristics:<\/span><\/p><ul><li><span data-preserver-spaces=\"true\">An excellent capacity to\u00a0<\/span><strong><span data-preserver-spaces=\"true\">absorb liquids<\/span><\/strong><\/li><li><span data-preserver-spaces=\"true\">A\u00a0<\/span><strong><span data-preserver-spaces=\"true\">protein content between 14% -16%.<\/span><\/strong><\/li><li><span data-preserver-spaces=\"true\">Good stability during the long kneading process.\u00a0<\/span><\/li><\/ul><p><span data-preserver-spaces=\"true\">The W index represents an indicator of flour strength. We can distinguish a range of flours, from a weak flour (W between 180 -200) to an extremely strong one (W&gt;400); the right flour for Panettone and other leavened products should have a <\/span><strong><span data-preserver-spaces=\"true\">W value of around 360<\/span><\/strong><span data-preserver-spaces=\"true\">.<\/span><\/p><p><span data-preserver-spaces=\"true\">In many cases, professional flours with a second index, p\/l, are now available. This value measures the dough&#8217;s extensibility and ability to generate bigger or smaller alveoli. <\/span><strong><span data-preserver-spaces=\"true\">A p\/l value of 0.50 -0.60 is ideal for making an excellent Panettone.<\/span><\/strong><\/p><h2><span data-preserver-spaces=\"true\">WHAT HAPPENS IF I USE THE WRONG FLOUR?<\/span><\/h2><p><span data-preserver-spaces=\"true\">If you use too-weak flour (such as all-purpose flour), the gluten mesh will be too weak to absorb the ingredients of the first dough. Besides, the Sourdough&#8217;s acidity during fermentation will compromise the dough.<\/span><span data-preserver-spaces=\"true\">\u00a0<\/span><\/p><p><span data-preserver-spaces=\"true\">On the contrary, I do not recommend using <b>too strong flour<\/b><\/span><span data-preserver-spaces=\"true\">\u00a0(W&gt;400, such as Manitoba flour). Working with those flours will produce a rigid gluten\u00a0<\/span><strong><span data-preserver-spaces=\"true\">mesh<\/span><\/strong><span data-preserver-spaces=\"true\">, which\u2014although capable of absorbing the recipe&#8217;s ingredients \u2014will allow a scarce alveolation and reduced development during baking. Moreover, Panettone will tend to shrink in the ramekin once baked.<\/span><\/p><p><strong><span data-preserver-spaces=\"true\">BEWARE OF A FLOUR THAT&#8217;S IS TOO OLD<\/span><\/strong><\/p><p><span data-preserver-spaces=\"true\">There is often a tendency to &#8220;clean up&#8221; the pantry using flour that has been open for a long time. Although it is not a good practice from a hygienic point of view, this choice is risky when preparing Panettone. The flour can be contaminated by microorganisms commonly present in the environment and have an unbalanced enzymatic system.<\/span><\/p><h2><span data-preserver-spaces=\"true\">SOURDOUGH<\/span><\/h2><p><span data-preserver-spaces=\"true\">There is no escaping it; <strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/\">sourdough<\/a> <\/strong>is the second fundamental ingredient for succeeding in the excellent Panettone recipe.<\/span><\/p><p><span data-preserver-spaces=\"true\">Before being used, Sourdough must be fed daily to allow the development of yeasts and the correct balance of the global acidity between lactic and acetic acidities.\u00a0<\/span><\/p><p><span data-preserver-spaces=\"true\">Once the Sourdough is appropriately balanced and healthy, we must practice at least <\/span><strong><span data-preserver-spaces=\"true\">2 refreshments<\/span><\/strong><span data-preserver-spaces=\"true\"> before starting the recipe. Please\u00a0<\/span><span data-preserver-spaces=\"true\"><a class=\"editor-rtfLink\" href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-feed-sourdough-starter\/\" target=\"_blank\" rel=\"noopener\">refer to this page to do it correctly, where I will explain how to feed the sourdough starter<\/a>.<\/span><\/p><h2><span data-preserver-spaces=\"true\">THE FIRST DOUGH<\/span><\/h2><p><span data-preserver-spaces=\"true\">The first dough for Panettone with Sourdough is a lean dough that, once fermented, will act as the base for the second dough.<\/span><\/p><p><span data-preserver-spaces=\"true\">Here are some tips I recommend you to follow:<\/span><\/p><ol><li><span data-preserver-spaces=\"true\">Dissolve sugar in water at\u00a0<\/span><strong><span data-preserver-spaces=\"true\">30\u00b0C (86\u00b0 F)<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0to facilitate the formation of the gluten mesh and make sugar more available to the yeast.<\/span><\/li><li><span data-preserver-spaces=\"true\">Use\u00a0<\/span><strong><span data-preserver-spaces=\"true\">egg yolks at room temperature<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0so as not to cool the dough. At the end of the process, the first dough should have a temperature of <strong>27-28\u00b0C (80\u00b0F &#8211; 82\u00b0F)<\/strong>, and every degree below 25\u00b0C will increase the dough&#8217;s maturation time by 3 hours.<\/span><\/li><li><span data-preserver-spaces=\"true\">It is fundamental to <strong>work the flour with liquids<\/strong> before adding any other ingredient. This step is essential to obtain a gluten mesh capable of absorbing fats and withstanding the acidity produced by yeast fermentation.<\/span><\/li><li><span data-preserver-spaces=\"true\">Using a stand mixer or a professional spiral mixer, I suggest you continuously monitor the dough temperature, avoiding it rising over <strong>27 -28\u00b0C (80\u00b0F -82\u00b0F)<\/strong>. The average melting point of butter is about <strong>30\u00b0C \u201432\u00b0C (86\u00b0F &#8211; 89\u00b0F)<\/strong>, and the excessive temperature of the dough would make it very difficult to incorporate the butter.<\/span><\/li><li><span data-preserver-spaces=\"true\">Butter should be added<strong> gradually<\/strong>, waiting for the previous dose to be completely absorbed before adding the next quantity. The function of fats in leavened doughs is aromatic. Still, they are essential to improve the extensibility of the dough, acting as a lubricant for the gluten mesh.<\/span><\/li><li><span data-preserver-spaces=\"true\">Once ready, we can let the dough ferment at<strong> 24\u00b0C \u201426\u00b0C (75\u00b0F \u201478\u00b0F) for 12 to 14 hours <\/strong>or unti<strong>l it triples its volume<\/strong>. A fermentation temperature that is too high would promote the excessive development of lactic acid bacteria in the dough, creating problems in the following dough.<\/span><\/li><\/ol><p><span data-preserver-spaces=\"true\">In general, a proven sequence of ingredients to obtain a good result is:<\/span><\/p><ol><li><strong>Flour + Sugar Syrup + Yolks<\/strong><\/li><li><strong>Sourdough<\/strong><\/li><li><strong>Yolks &amp; water (the remaining part of the recipe)<\/strong><\/li><li><strong>Butter<\/strong><\/li><\/ol><h2><span data-preserver-spaces=\"true\">THE SECOND DOUGH<\/span><\/h2><p><span data-preserver-spaces=\"true\">We will characterize the Panettone with the second dough, adding a significant amount of fat, eggs, flavorings, and fruits (or chocolate) to the first dough.<\/span><\/p><p><span data-preserver-spaces=\"true\">The very first step of the preparation is the most critical. In this step, we <strong>knead the first dough already fermented with flour<\/strong> to strengthen and restructure the gluten mesh. The duration of this phase will be at least 15 minutes. This is often when many people fail to prepare Panettone due to the hurry to add all the other ingredients.<\/span><\/p><p><span data-preserver-spaces=\"true\">Before proceeding with the preparation, I recommend testing the gluten mesh. Open a portion of dough between your hands until it forms a thin but resistant film. If it tends to tear, then the dough is not yet ready.<\/span><\/p><p><span data-preserver-spaces=\"true\">Here is an excellent method to make the second Panettone dough correctly.<\/span><\/p><ol><li><strong>First Dough (possibly cooled 1h at +4\u00b0C) + Flour: it is fundamental to knead the dough correctly for at least 15 minutes<\/strong><\/li><li><strong>Sugars (Sugar, Honey, and Aromatic Mix) are added in small doses to the dough.<\/strong><\/li><li><strong>Cold egg yolks at +4\u00b0C were dosed several times, waiting for them always to be well absorbed.<\/strong><\/li><li><strong>Flavors and Salt<\/strong><\/li><li><strong>Butter is incorporated in small doses.<\/strong><\/li><li><strong>Fruits (or Chocolate)<\/strong><\/li><\/ol><p><span data-preserver-spaces=\"true\">According to my experience, here are some bits of advice that will help you to obtain a good result:<\/span><\/p><ul><li><span data-preserver-spaces=\"true\">Once ripe, let the first dough cool for 1h at +4\u00b0C (39\u00b0F) before proceeding with the second dough. This will facilitate the gluten mesh formation and slow the yeasts&#8217; fermentation activity.<\/span><\/li><li><span data-preserver-spaces=\"true\">Use\u00a0<\/span><strong><span data-preserver-spaces=\"true\">cold egg yolks\u00a0<\/span><\/strong><span data-preserver-spaces=\"true\">at +4\u00b0C to lower the dough&#8217;s temperature and facilitate the succeeding addition of fats.<\/span><\/li><li><span data-preserver-spaces=\"true\"><strong>Creaming the soft butter<\/strong> with a stand mixer (with the shield) will help insert it into the dough.<\/span><\/li><li><span data-preserver-spaces=\"true\">Insert the butter in small steps, ensuring the previous dose is absorbed before inserting a new one.<\/span><\/li><li><span data-preserver-spaces=\"true\">Once the fruits have been incorporated, knead the dough for 1 to 2 minutes to avoid stressing the glutenous mesh.<\/span><\/li><\/ul><h2><span data-preserver-spaces=\"true\">RAISINS &amp; CANDIED FRUITS<\/span><\/h2><p><span data-preserver-spaces=\"true\">The correct preparation of the fillings is crucial for developing the Panettone. In this phase, we must not insert too much sugar in the dough (which could unbalance the recipe) or elements harmful to yeast (as for raisins).\u00a0<\/span><\/p><p><span data-preserver-spaces=\"true\">If you use candied fruits preserved in syrup, drain them thoroughly before adding them to the dough so as not to imbalance the recipe. For this reason, I suggest you weigh the candied fruits and let them drip in a colander for at least 12 hours.<\/span><\/p><p><span data-preserver-spaces=\"true\">On the other hand, <strong>Raisins<\/strong> are a &#8220;dry&#8221; ingredient that needs to be<strong> washed and regenerated<\/strong> before use. Because of its preservation process, it is common to find dust, sulfur dioxide, and paraffin (used to polish berries) in the product. Therefore, it will be necessary to rinse the raisins<strong> 2-3 times in warm water at 50\u00b0C (122\u00b0F)<\/strong>, adding a small quantity of <strong>grain alcohol<\/strong>. Afterward, you can leave the raisin in warm water at 25\u00b0C (77\u00b0F) for about 1h.<\/span><\/p><p><span data-preserver-spaces=\"true\">Once regenerated, drain the raisins for a few minutes, pour into a baking pan, forming a thin layer, and <strong>rehydrate for 12 hours.<\/strong> This step is essential to obtain a soft and tender raisin, however dry.<\/span><\/p><h2><span data-preserver-spaces=\"true\">BULK FERMENTATION<\/span><\/h2><p><span data-preserver-spaces=\"true\">During this step, proteins in the dough will continue to hydrate, and gluten will relax, facilitating the next proofing phase. The duration of the bulk fermentation is variable according to the kneading machine used: kneading with a spiral kneading machine or a stand mixer will make the gluten structured and elastic and will need, therefore, a shorter time of rest compared to a dough made with a plunging arms machine or a fork, where the mechanical action is less intense. Commonly, I recommend letting the dough rise for<strong> 1 hour at 30\u00b0C or 86\u00b0F.<\/strong><\/span><\/p><h2><span data-preserver-spaces=\"true\">PROOFING IN THE RAMEKINS<\/span><\/h2><p><span data-preserver-spaces=\"true\">The dough develops carbon dioxide during proofing, causing it to rise to the top of the ramekin. The proofing temperature strongly influences its structure:<\/span><\/p><p><span data-preserver-spaces=\"true\">A temperature around <strong>30\u00b0C (86\u00b0F)<\/strong> <strong>accelerates the process<\/strong> but will tend to acidify the dough, consuming a considerable amount of sugars. As a result, the Panettone will be less sweet once baked and will have very large and irregular alveoli.<\/span><\/p><p><span data-preserver-spaces=\"true\">Proofing the dough at room temperature will instead favor the sweeter taste &#8211; as leavening will happen more slowly -but you will get a smaller alveolation.<\/span><\/p><p><span data-preserver-spaces=\"true\">In my experience, a temperature of <strong>27\u00b0C &#8211; 28\u00b0C (80\u00b0F &#8211; 82\u00b0F)<\/strong> is an excellent compromise to accord time and quality of the baked product.\u00a0<\/span><\/p><p><span data-preserver-spaces=\"true\">I often use proofing at room temperature (20\u00b0C, 68\u00b0F), expecting about 15 hours of rising. I find that the overall flavor of the Panettone is richer and tastier once it is baked.<\/span><\/p><h2><span data-preserver-spaces=\"true\">BAKING<\/span><\/h2><p><span data-preserver-spaces=\"true\">For the Panettone to cook well, it is necessary to put the cake in the oven at 150\u00b0C (302\u00b0F), gradually increasing the temperature up to 175\u00b0C (347\u00b0F). A static oven is better than one with a fan. It guarantees better product development; if you cannot adjust the power of the ventilation, you can shield the air with a pan to decrease its strength.<\/span><\/p><p><span data-preserver-spaces=\"true\">During baking, it is essential to let the steam be produced inside the oven to favor the development of the Panettone. However, slightly open the oven door during the last 10 minutes of baking to let the steam escape and the cake dry.<\/span><\/p><p><span data-preserver-spaces=\"true\">The Panettone is cooked when the <strong>core temperature is 92\u00b0C (203\u00b0F)<\/strong>. It is important to respect this temperature because an undercooked Panettone will develop mold inside within a few weeks.<\/span><\/p><p><span data-preserver-spaces=\"true\">Being a very rich cake in fat, once it comes out of the oven, the Panettone should be skewered with the appropriate pins and placed upside down for at least 12 hours. This step is essential to stabilize the structure of the Panettone and avoid it falling in the center.<\/span><\/p><h2><span data-preserver-spaces=\"true\">PACKAGING<\/span><\/h2><p><span data-preserver-spaces=\"true\">Accurately packaging Panettone is essential for its excellent preservation. The lactic acidity of Sourdough is, in fact, the basis of its natural preservation, hindering the proliferation of mold and bacteria. However, suppose the packaging is not done correctly. In that case, it will be very likely that the Panettone will dry quickly or develop mold.<\/span><\/p><p><span data-preserver-spaces=\"true\">To correctly package the Panettone, I suggest using plastic bags for food, gently sprayed with 95\u00b0 grain alcohol to reduce bacterial contamination just before introducing the cake. Once packaged, the bag must be carefully closed with elastic or metallic bands and placed away from light. If well packed, the Panettone will stay in the bag for 3 months without any problem.<\/span><\/p><p>\u00a0<\/p><h2><span data-preserver-spaces=\"true\">CONCLUSION<\/span><\/h2><p><span data-preserver-spaces=\"true\">Preparing artisan Italian Panettone at home is undoubtedly difficult, but not impossible. It is crucial to understand the ingredients&#8217; role and know how to read the common signs that the dough naturally shows during its preparation. Starting with quality ingredients &#8211; especially for flour &#8211; and a good sourdough starter is the basis of a great result&#8230; Finally, practice and a bit of experience will do the rest! Do not get discouraged if the first results are not up to your expectations. Instead, try to understand what went wrong to improve the next try.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-236c4dd elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"236c4dd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24732 wprm-recipe-template-roundup-summary-perso\" data-servings=\"4\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Traditional Italian Panettone with Yeast<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/panettone-con-lievito-di-birra\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Traditional Italian Panettone with Yeast\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/panettone-con-lievito-di-birra\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/24-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/24-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/24-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/24-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/24-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/24-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d8ee9a9 elementor-widget elementor-widget-wprm-recipe-roundup-item\" data-id=\"d8ee9a9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe-roundup-item.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-24684 wprm-recipe-template-roundup-summary-perso\" data-servings=\"2\"><div class=\"wprm-recipe-roundup-summary-container\">\n    <span class=\"wprm-recipe-name wprm-block-text-bold\">Wholemeal Panettone with Chocolate and Orange<\/span>\n    <div class=\"wprm-spacer\"><\/div>\n\n    \n    <div class=\"wprm-spacer\"><\/div>\n    <a href=\"https:\/\/biancolievito.it\/en\/panettone-integrale-al-cioccolato-ed-arancia\/\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 5px;padding: 5px 5px;\" class=\"wprm-recipe-roundup-link wprm-recipe-link wprm-block-text-normal wprm-recipe-roundup-link-inline-button wprm-recipe-link-inline-button wprm-color-accent\" aria-label=\"Wholemeal Panettone with Chocolate and Orange\">Scopri la Ricetta<\/a>\n<\/div>\n<div class=\"wprm-recipe-image wprm-block-image-rounded\"><a href=\"https:\/\/biancolievito.it\/en\/panettone-integrale-al-cioccolato-ed-arancia\/\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"150\" height=\"150\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/23-150x150.webp\" class=\"attachment-150x150 size-150x150\" alt=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/23-150x150.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/23-500x500.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/23-400x400.webp 400w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/23-100x100.webp 100w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/23-96x96.webp 96w\" sizes=\"(max-width: 150px) 100vw, 150px\" title=\"\"><\/a><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-79d418b e-flex e-con-boxed e-con e-parent\" data-id=\"79d418b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e2119b5 elementor-widget elementor-widget-spacer\" data-id=\"e2119b5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5c704b8 elementor-widget elementor-widget-heading\" data-id=\"5c704b8\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-5c704b8{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b849b60 elementor-widget elementor-widget-heading\" data-id=\"b849b60\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">TAKE A LOOK AT THIS<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4483a94 elementor-grid-2 elementor-grid-tablet-2 elementor-grid-mobile-1 pp-equal-height-yes elementor-widget elementor-widget-pp-posts\" data-id=\"4483a94\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"pp-posts.portfolio\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"pp-posts-container swiper-container-wrap swiper-container-wrap-dots-outside\">\n\t\t\t\n\t\t\t\n\t\t\t<div class=\"pp-posts pp-posts-skin-portfolio pp-posts-carousel pp-swiper-slider swiper\" data-equal-height=\"yes\" data-query-type=\"custom\" data-layout=\"carousel\" data-page=\"8597\" data-skin=\"portfolio\" data-slider-settings=\"{&quot;direction&quot;:&quot;horizontal&quot;,&quot;effect&quot;:&quot;slide&quot;,&quot;speed&quot;:600,&quot;slides_per_view&quot;:2,&quot;slides_to_scroll&quot;:1,&quot;centered_slides&quot;:false,&quot;loop&quot;:true,&quot;autoplay&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:3000,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;show_arrows&quot;:true,&quot;slides_per_view_mobile&quot;:1,&quot;slides_to_scroll_mobile&quot;:1,&quot;slides_per_view_tablet&quot;:2,&quot;slides_to_scroll_tablet&quot;:1}\">\n\t\t\t\t<div class=\"swiper-wrapper\">\t\t\t\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-17948 post type-post status-publish format-standard has-post-thumbnail hentry category-lievitati tag-colomba tag-eng tag-lievito-madre tag-pasqua tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/colomba-lievito-madre\/\" title=\"Colomba con Lievito Madre\">\n\t\t\t\t<img decoding=\"async\" width=\"2000\" height=\"1125\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS.png\" class=\"attachment-full size-full wp-image-31307\" alt=\"fetta di colomba preparata con lievito madre\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS.png 2000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-1200x675.png 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-1300x731.png 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-768x432.png 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-1536x864.png 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-18x10.png 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-480x270.png 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-150x84.png 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/colomba-lievito-madre\/\">Colomba con Lievito Madre<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-15914 post type-post status-publish format-standard has-post-thumbnail hentry category-lievitati tag-eng tag-dolci-natale tag-panettone tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/panettone-con-lievito-di-birra\/\" title=\"Panettone classico con lievito di birra\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/24.webp\" class=\"attachment-full size-full wp-image-22541\" alt=\"Panettone classico con lievito di birra\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/24.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/24-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/24-1300x731.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/24-768x432.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/24-1536x864.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/24-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/24-480x270.webp 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/24-150x84.webp 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/panettone-con-lievito-di-birra\/\">Panettone classico con lievito di birra<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-8580 post type-post status-publish format-standard has-post-thumbnail hentry category-lievitati tag-eng tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/baba-napoletano\/\" title=\"Bab\u00e0 Napoletano a Lievitazione Diretta\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"765\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_30ec-1_eba1po-e1558272820245-scaled.webp\" class=\"attachment-full size-full wp-image-8582\" alt=\"ricetta del Bab\u00e0 Napoletano a Lievitazione Diretta\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_30ec-1_eba1po-e1558272820245-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_30ec-1_eba1po-e1558272820245-1200x896.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_30ec-1_eba1po-e1558272820245-768x574.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_30ec-1_eba1po-e1558272820245-16x12.webp 16w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_30ec-1_eba1po-e1558272820245-500x375.webp 500w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/fullsizeoutput_30ec-1_eba1po-e1558272820245-150x112.webp 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/baba-napoletano\/\">Bab\u00e0 Napoletano a Lievitazione Diretta<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-3928 post type-post status-publish format-standard has-post-thumbnail hentry category-lievitati tag-eng tag-lievito-madre tag-dolci-natale tag-panettone tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/panettone-classico-lievito-madre\/\" title=\"Panettone con Lievito Madre\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"791\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/shutterstock_114372280-scaled-scaled.webp\" class=\"attachment-full size-full wp-image-18881\" alt=\"immagine del Panettone con lievito madre\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/shutterstock_114372280-scaled-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/shutterstock_114372280-scaled-1165x900.webp 1165w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/shutterstock_114372280-scaled-1262x975.webp 1262w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/shutterstock_114372280-scaled-768x594.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/shutterstock_114372280-scaled-1536x1187.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/shutterstock_114372280-scaled-2048x1583.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/shutterstock_114372280-scaled-16x12.webp 16w, https:\/\/biancolievito.it\/wp-content\/uploads\/2021\/11\/shutterstock_114372280-scaled-150x116.webp 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/panettone-classico-lievito-madre\/\">Panettone con Lievito Madre<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4369 post type-post status-publish format-standard has-post-thumbnail hentry category-lievitati tag-colazione tag-eng tag-lievito-madre tag-pasticceria-francese tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/brioches-francesi-lievito-madre\/\" title=\"Brioches Francesi con Lievito Madre\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/shutterstock_1376663042-scaled.webp\" class=\"attachment-full size-full wp-image-9852\" alt=\"immagine della brioche su biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/shutterstock_1376663042-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/shutterstock_1376663042-1200x800.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/shutterstock_1376663042-768x512.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/shutterstock_1376663042-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/05\/shutterstock_1376663042-150x100.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/brioches-francesi-lievito-madre\/\">Brioches Francesi con Lievito Madre<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4120 post type-post status-publish format-standard has-post-thumbnail hentry category-lievitati tag-eng tag-lievito-madre tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/maritozzi\/\" title=\"Maritozzi\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"731\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_243675067_lqqzko.jpg\" class=\"attachment-full size-full wp-image-4121\" alt=\"maritozzi\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_243675067_lqqzko.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_243675067_lqqzko-768x561.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_243675067_lqqzko-16x12.jpg 16w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_243675067_lqqzko-150x110.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/maritozzi\/\">Maritozzi<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4071 post type-post status-publish format-standard has-post-thumbnail hentry category-lievitati tag-eng tag-lievito-madre tag-dolci-natale tag-panettone tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/veneziana\/\" title=\"Veneziana con Lievito Madre\">\n\t\t\t\t<img decoding=\"async\" width=\"2000\" height=\"1125\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-4.png\" class=\"attachment-full size-full wp-image-31425\" alt=\"immagine della veneziana glassta fatta con lievito madre\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-4.png 2000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-4-1200x675.png 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-4-1300x731.png 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-4-768x432.png 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-4-1536x864.png 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-4-18x10.png 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-4-480x270.png 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2026\/03\/MASCHERA-WORDPRESS-4-150x84.png 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/veneziana\/\">Veneziana con Lievito Madre<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4061 post type-post status-publish format-standard has-post-thumbnail hentry category-lievitati tag-colazione tag-eng tag-lievito-madre tag-pasticceria-francese tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/croissant-lievito-madre\/\" title=\"Croissant con Lievito Madre\">\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"638\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_357115010-1.jpg\" class=\"attachment-full size-full wp-image-9708\" alt=\"ricetta dei croissants con lievito madre su biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_357115010-1.jpg 1000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_357115010-1-768x490.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_357115010-1-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_357115010-1-150x96.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/croissant-lievito-madre\/\">Croissant con Lievito Madre<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-4058 post type-post status-publish format-standard has-post-thumbnail hentry category-lievitati tag-colazione tag-eng tag-pasticceria-francese tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/croissant-a-lievitazione-diretta\/\" title=\"Croissant a Lievitazione Diretta\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"688\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_574919893-scaled.webp\" class=\"attachment-full size-full wp-image-9712\" alt=\"ricetta dei croissant a lievitazione diretta su biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_574919893-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_574919893-1200x807.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_574919893-768x516.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_574919893-18x12.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_574919893-150x101.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/croissant-a-lievitazione-diretta\/\">Croissant a Lievitazione Diretta<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-3929 post type-post status-publish format-standard has-post-thumbnail hentry category-lievitati tag-cioccolato tag-eng tag-lievito-madre tag-dolci-natale tag-panettone tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/panettone-integrale-al-cioccolato-ed-arancia\/\" title=\"Panettone Integrale al Cioccolato ed Arancia\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/23.webp\" class=\"attachment-full size-full wp-image-22542\" alt=\"Panettone al cioccolato e arancia candita preparato con lievito madre\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/23.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/23-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/23-1300x731.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/23-768x432.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/23-1536x864.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/23-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/23-480x270.webp 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2023\/11\/23-150x84.webp 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/panettone-integrale-al-cioccolato-ed-arancia\/\">Panettone Integrale al Cioccolato ed Arancia<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-3927 post type-post status-publish format-standard has-post-thumbnail hentry category-lievitati tag-eng tag-lievito-madre tag-dolci-natale tag-pandoro tag-ricetta\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/pandoro-classico-lievito-madre\/\" title=\"Pandoro con Lievito Madre\">\n\t\t\t\t<img decoding=\"async\" width=\"2000\" height=\"1125\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New.jpg\" class=\"attachment-full size-full wp-image-31042\" alt=\"fetta di pandoro preparato con lievio madre\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New.jpg 2000w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New-1200x675.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New-1300x731.jpg 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New-768x432.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New-1536x864.jpg 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New-480x270.jpg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/Pandoro-New-150x84.jpg 150w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/pandoro-classico-lievito-madre\/\">Pandoro con Lievito Madre<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-slider-arrow elementor-swiper-button-prev swiper-button-prev-4483a94\">\n\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-left\" viewBox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M31.7 239l136-136c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9L127.9 256l96.4 96.4c9.4 9.4 9.4 24.6 0 33.9L201.7 409c-9.4 9.4-24.6 9.4-33.9 0l-136-136c-9.5-9.4-9.5-24.6-.1-34z\"><\/path><\/svg>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-slider-arrow elementor-swiper-button-next swiper-button-next-4483a94\">\n\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-right\" viewBox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M224.3 273l-136 136c-9.4 9.4-24.6 9.4-33.9 0l-22.6-22.6c-9.4-9.4-9.4-24.6 0-33.9l96.4-96.4-96.4-96.4c-9.4-9.4-9.4-24.6 0-33.9L54.3 103c9.4-9.4 24.6-9.4 33.9 0l136 136c9.5 9.4 9.5 24.6.1 34z\"><\/path><\/svg>\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Un Panettone fatto in casa con il solo Lievito Madre \u00e8 motivo di grandissima soddisfazione; sicuramente non \u00e8 un dolce facile da preparare, perch\u00e9 il suo impasto \u00e8 complesso e necessita di trattenere una notevole quantit\u00e0 di grassi e frutta. 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