Pannetone is the perfect Italian sweet bread to celebrate the festive season.
Historical accounts say the pannetone originated in Milan, with the first definitive mention of the sweet bread being found in the 1599 register of expenses from the Borromeo College of Pavia.
In the early 20th century to Milanese bakers began to produce panettone is larger quantities, while in 1919 Italian entrepreneur Angelo Motto began to produce the bread and also brought in the now-known tall domed shape.
Jonny Pisanelli from Sonoma Bakery, and winner of the Australian chocolate panettone round for the Coppa del Mondo del Panettone, Â shows us how to make the perfect chocolate panettone.
About Jonny Pisanelli:
After opening Abbots and Kinney in Adelaide nearly 10 years ago, Jonny decided it was time for a change and sold the business before moving to Sydney for a bigger challenge in 2021.
“I wanted to go back to focusing on the craft without the distraction of the running of five retail bakery-cafes,” he shared.
“It was whilst helping Alejandro Luna one Christmas at Sonoma that I absolutely fell head over heels for the challenging art of Panettone. I’ve been doing the product development for Sonoma for the last year-and-a-half, while spending any extra free moments trying to improve my understanding of Panettone. The more I’ve learnt, the more I realise I know nothing! But I’m ok with that, as it keeps me learning and growing, climbing that Mount Everest of pastry and baking.”
Chocolate panettone with Jonny Pisanelli from Sonoma Bakery
WHAT YOU NEED
For Madre feed #1
100g healthy pasta madre (after overnight rest)
200g 00 flour (280-300w)
90g water
For Madre feed #2
150g pasta madre (from first feed)
195g 00 flour (280-300 w)
86g water
For Primo impasto:
750g flour
400g water
230g pasta madre (tripled and 4.2ph-4.3ph)
229g caster sugar
310g unsalted butter
190g egg yolks
For Secondo impasto:
All of primo impasto
84g cocoa powder
252g water (a)
65g honey
300g flour
223g caster
110g water (b) (if needed)
470g butter
16g salt
250g yolks
585g Callebaut dark chocolate
290g Callebaut milk chocolate
100g Callebaut coca nibs
WHAT TO DO
For Madre feed #1
Mix all ingredients in dough until it comes together, well developed and smooth. Aim for FDT 26c-27c. Score the top of the dough with X to allow to flower.
Leave in proofer until 2.5x-3x initial volume and 4.1ph
For Madre feed #2
Mix all ingredients in dough until it comes together, well developed and smooth. Aim for FDT 26c-27c
Leave in proofer until 2.5x-3x initial volume and PH between 4.2-4.3
For Primo impasto:
Mix water, flour and pasta madre on slow speed until good gluten development.
Add your caster sugar in three parts, waiting for each inclusion to be absorbed before adding the next.
Add your butter in three parts also, followed by yolks. Place in a container and allow to triple in size in 12-14 hours at 24c-26c.
For Secondo impasto:
Boil your water (a) with cocoa powder and honey and leave to cool for 3-4 hours, preferably overnight.
Add all of your tripled primo impasto with flour and mix slowly. Make sure we get good gluten development before adding caster sugar in three parts. Add honey and, once incorporated, add 1/3 butter.
Once incorporated, alternate between the cocoa mixture and remainder 2/3 butter making sure each addition has been incorporated before the next.
Add yolks in three parts, adding the salt after the first part.
Once yolks incorporated, slowly add chocolate inclusions and make sure all incorporated.
Bulk ferment for 60 minutes.
Pre-shape into 550g and rest for 30 minutes to form a skin.
Final shape/cup before proofing 28c-30c approximately 4-7hours (this will depend on dough temp out of the mixer).
Score with a sharp blade and place some butter in the centre.
Bake 170c 35-38 minutes or when internal temp is 93c.
Flip as soon as possible from the oven and allow to hang at least 6 hours before flipping over.
COMMENTS