Panettone Imitation
Imitation Panettone from 'Taste of Bread'.
Notes
This is from page 178 of Raymond Calvel's 'Taste of Bread' (or 'Le Goût De Pain'). It is described as 'An Imitation Panettone by Sponge and Dough Method'. He says 'A panettone can be leavened with baker's yeast. However, this is not an authentic panettone and remains only a pale imitation of the real thing in terms of flavor and keeping qualities. If the baker chooses not to use a naturally leavened sponge, the sponge and dough system, [this recipe] is the least objectionable method.'.
Also include 2 drops of orange essence per kg of flour in the main dough.
Mix the sponge on low speed for 6 minutes then rest for 4h @25° (or 15h @4°). Add to the main dough and mix for 4 minutes on low, then 2nd speed beater for 10 minutes. Ferment for 1 hour 40 minutes (degassing at 50 minutes in) then divide and rest for 40 minutes. Proof for 2 hours 20 minutes then bake for 40 minutes @210°
Ingredients
| Bakers % | 500g total | 1kg total | 2kg total | 3kg total | 4kg total | |
|---|---|---|---|---|---|---|
| Sponge Flour | 25% | 56 | 112 | 224 | 336 | 448 |
| Sponge Water | 14% | 31 | 63 | 126 | 188 | 251 |
| Sponge Yeast | 0.5% | 1.12 | 2.24 | 4.48 | 7 | 9 |
| Flour | 75% | 168 | 336 | 673 | 1009 | 1345 |
| Water | 2% | 4.48 | 9 | 18 | 27 | 36 |
| Eggs | 30% | 67 | 135 | 269 | 404 | 538 |
| Yeast | 3.5% | 8 | 16 | 31 | 47 | 63 |
| Butter | 25% | 56 | 112 | 224 | 336 | 448 |
| Whole Milk Powder | 4% | 9 | 18 | 36 | 54 | 72 |
| Orange Flower Water | 5% | 11 | 22 | 45 | 67 | 90 |
| Vanilla | 0.01% | 0.02 | 0.04 | 0.09 | 0.13 | 0.18 |
| Raisins | 30% | 67 | 135 | 269 | 404 | 538 |
| Candied Fruit | 10% | 22 | 45 | 90 | 135 | 179 |
Percentage total: 223%
Values have been rounded where the error would not be significant (p < 0.05).
Last compiled at 2025-09-07 19:30:27.393145