BR-023PanettoneBread · Enriched, two-dough
Rev 042026-09-301 / 3

Panettone

Two-dough panettone on a commercial-yeast biga in place of lievito madre. Raisins and candied orange, shaped cold, proofed warm, cooled hanging.

SourceJason Schreiber, Saveur · Adapted, metricContainsWheat · Milk · EggLast changeRev 04 · Notes fit
Equipment2 paper molds 134 × 95 mm · Stand mixer, hook · 2 L lidded tub · Mist bottle · 4 skewers 30 cm · 2 deep pots · Probe
Yield · 2 panettoni2 × 610 g
Hydration · water / all49 / 62%
Prefermented flour16.2%
Plan2 days
Oven · 350 °F175 °C

Formula

% · all flour = 100

Bread flour 12.7% protein. The 8 g gluten stands in for panettone flour and sits outside flour = 100.

Water 45 °C for biga and primo, cold for the secondo. Raisin soak is drained, not counted.

Candied peel: sulfites, check label.

Scale by weight
g dough ÷ 3.30
= g flour
Then flour × each %.† Trial past 2×.
Grams by stage
Ingredient% flourBigaPrimoSecondoTotal
Bread flour · 12.7% protein100.060175135370
Vital wheat gluten2.2——88
Water · warm / warm / cold48.6409050180
Active dry yeast †2.41359
Granulated sugar28.4—2085105
Nonfat dry milk powder2.7—10—10
Kosher salt · Diamond Crystal1.4—5—5
Egg yolk · 1 + 5 large26.5—188098
Unsalted butter, soft44.1—50113163
Honey · aromatic5.4——2020
Orange zest † · aromatic0.8——33
Vanilla seeds † · 1 pod—————
Raisins · soaked, drained27.0——100100
Candied orange peel · 6 mm40.5——150150
Biga · all of it, cold—→101——
Primo impasto · all, chilled 1 h——→472—
Totals330.01014721,2211,221
Continues on pages 2–3: schedule, method, trials, figures, done when, fixes, revisions →
BR-023PanettoneBread · Enriched, two-dough
Rev 042026-09-302 / 3

Schedule

Both days from 8 am
Hands-on Waiting
Start
Day 1Biga · double, then fridgePrimo · triple, chillSecondo, shapeDay 2Proof 5–6 hPreheatBakeHang until cool0 h2 h4 h6 h8 h10 h

Method

Day 1 · tick each step
  1. 01

    Biga. Day 1. Yeast into warm water, stir in flour, knead 1 min. Cover until doubled, then chill.

    1–2 h
    45 °C water
  2. 02

    Primo, hydrate. Yeast into warm water in the mixer bowl. Add flour and biga; stir shaggy. Cover, rest.

    10 min
    45 °C water
  3. 03

    Primo, knead. Add sugar, milk powder, salt, yolk. Hook on low until smooth and tight; window tears.

    12 min
    Low
  4. 04

    Primo, butter. A third on low, 2 min; rest in two adds on medium. Knead to a clear window.

    12 min
    Medium
  5. 05

    Bulk. Ball up into the 2 L tub, mark the height, lid on. Warm until tripled, then chill 1 h.

    1–2 h
    30 °C, then 4 °C
  6. 06

    Aromatics. Mix honey, zest and vanilla seeds. Soak raisins in 45 g hot water; drain before use.

    ≤ 24 h
    Room temp
  7. 07

    Secondo, mix. Whisk flour + gluten. Yeast into cold water; add primo, yolks, flour. Low until wet.

    1 min
    Low
  8. 08

    Secondo, sugar. Sugar in three adds on low, scraping down. Knead until it cleans the bowl.

    15 min
    Low
  9. 09

    Secondo, butter. 14 g at a time on low; after a third, medium. Knead to a clear window.

    10–12 min
    Medium
  10. 10

    Inclusions. Aromatics on medium until taken up. Low: peel, then drained raisins, until even.

    1–2 + 5 min
    Medium, then low

Trials

Change one variable per trial

Idaho Falls, ~4,700 ft. Yeast runs fast up here; Trial B cuts it and watches the rim, not the clock.

VariableTrial ATrial BTrial C
Date
YeastAs written−15% (altitude)As written
Proof30 °C, humid30 °C, humid25 °C, tented
Time to rim
Staff rating 1–5
BR-023PanettoneBread · Enriched, two-dough
Rev 042026-09-303 / 3

Method

Day 1 evening → day 2
  1. 11

    Divide, shape. Oil the bench, halve by weight. Four slap-folds (fig. 1), round taut, into molds upright.

    15 min
    2 × 610 g
  2. 12

    Retard. Molds on a sheet inside a sealed produce bag. Refrigerate overnight.

    8–16 h
    4 °C
  3. 13

    Proof. Day 2. Out of the bag, warm and humid, until the dome peaks just over the rim. Preheat at 5 h.

    5–6 h
    30 °C
  4. 14

    Bake. Mist, pearl sugar. 20 min door shut, then drop; bake to 85 °C inside.

    35–40 min
    175 → 150 °C
    350 → 300 °F
  5. 15

    Hang. Straight out: two skewers 2.5 cm up (fig. 2); invert over the pots until fully cool.

    Until cool
    4–12 h

Figures

Not to scale
1 Lift far edge2 Drop, fold over3 Turn 90°, × 4
Fig. 1 Slap-fold. The dough stretches less each lift; stop at a tight mound, then round it.
2.5 cm 2.5 cm 1 Skewer2 Hang
Fig. 2 Skewer hot, invert at once; the rim carries the skewers.

Done when

And how it keeps
Done when
Inside85 °C; guides 90–93 °C
TopDeep golden, split dome
Before bakeDome ~1 cm over rim
Keeps
Whole2 wk, bagged, ambient
Sliced2–3 days
Best after1 day hanging out

If it goes wrong

Most likely cause first
Butter won't takeDough too warm. Chill the bowl 15 min, add smaller pieces
No windowKnead longer; flour under 12.5% protein won't get there
Dome fellDoor opened before 20 min, or proofed past 1 cm over rim
Dense, sunk crumbCooled upright. Skewer and invert within a minute

Revisions

Newest last
RevDateChangeFrom
Rev 01—First draft, metric from Saveur—
Rev 02—Second draft (changes not recorded)—
Rev 032026-09-26Grams labels, hang time, BR-023Review
Rev 042026-09-30Shorten notes to fitReview