Before you begin please take the time to read the information I have written in this detailed introduction to panettone with all my key tips for success.
Failure to read this information will almost certainly mean you miss key information.
You can also see all the tutorials in a category overview.
This is a scaled and modified domestic version of how panettone is made in the bakeries in Italy. I have scaled to a domestic bakers timetable and qualities. When I learned to make panettone it was 100kg at a time in Rome with Master Gabrielle Bonci. I met Ahmed ( Lilo) in the bakery in 2018, who kindly agreed to help me with the process at The Sourdough School. so despite making hundreds of panettone, I still do not consider that I have mastered Panettone, and so Lilo shared his techniques with two friends who are also professional bakers. We recorded the process, but for a larger amount and on a bakery schedule. So The videos in this section are a fly on the wall to Ahmed ( Lilo) sharing his techniques with a larger quantity of dough with Adam, Ben and myself, and so THEY DO NOT follow the exact timings OR the quantities in my recipe.
What the videos do show is an appreciation of the techniques and discussions so you can understand what you are looking for. This is a fly-on-the-wall style conversation - but for a home baker, the quantities and timings are different to those you would use at home domestically .. so please do and watch how we mix, bake, and share these amazing breads but do not try and related the specifics back to this recipes as they DO NOT match the quantities of timings if this scaled and modified domestic version.
Remember to check your machine is capable of handling 1.75kg of dough. If not we suggest you halve this recipe. When you reduce the quantities in the panettone recipe, it significantly changes the interaction with the mixing. I tend to find that it’s not as well picked up in the machine that I use here at the Sourdough School. So though this quantity is better perhaps for a domestic baker with a small mixer, something to bear in mind is that the quantity of your Sourdough starter, your madre, your Levito madre for the panettone, is really too small to do in a machine. And mixing this and doing this by hand requires some dedication. And although in the video guides you can watch the technique, please remember that Ahmed’s quantities are different.
You will have learned how to make our classic panettone.
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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
