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Traditional Italian Panettone with Natural Yeast
A step‑by‑step home‑baker’s guide to making a classic Italian panettone using a natural sourdough starter, autolyse, and a buttery emulsion. The recipe follows the method demonstrated by Corman Italia, balancing hydration, butter temperature, and fermentation to produce a light, aromatic, and beautifully risen holiday loaf.
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Cost Breakdown
Critical Success Points
- • Autolyse (step 1) – gives enzymatic strength
- • Butter incorporation at 18‑22 °C (step 3) – preserves flavor and texture
- • Achieving 2.7× volume during bulk fermentation (step 5)
- • Final proof to the top of the mold (step 9)
Safety Warnings
- • Handle hot oven and baking pan with oven mitts.
- • Butter can be slippery; keep hands dry when shaping dough.
- • Do not ingest raw dough containing raw eggs.
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