Italy (Milan) · enriched

Sourdough Panettone

Target 50% hydration · panettone mold · bake at 330°F

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Panettone is the Italian Christmas enriched bread — dramatically high in butter (40%), eggs (35%), sugar (25%), candied fruit (30%). Requires lievito madre (stiff 50% hydration sourdough) for 48-72 hours of complex multi-stage fermentation. Advanced-level baking — extremely butter/fat-laden dough tests gluten development. Traditionally proofed in paper panettone molds that support the final dome shape. Invert while cooling to prevent collapse.

Hydration
50%
Salt
1.20%
Levain
25–35%
Bulk @ 76°F
3.00h
Proof @ 76°F
10.00h
Bake temp
330°F
Bake time
55m
Vessel
panettone mold

Flour mix

Technique

Stage 1 dough: flour, water, levain, sugar, egg yolks — develop gluten in mixer 15 min, let ferment 8h. Stage 2: add butter gradually, then candied fruit, raisins, vanilla, zests. Additional 10 min mixing. Short 3h bulk. Shape into ball, place in panettone mold. Proof 10-12h until dome rises 1 inch above rim. Cut cross in top with butter, bake 330°F for 50-55 min until internal 208°F. Immediately invert, cool hanging upside-down for 4+ hours (prevents compression).

Calculator pre-set to Sourdough Panettone's target (50%)

Adjust the slider for personal preference within the workable 45–55% range.

Flour to add
450 g
Water to add
200 g
Salt
10 g
Levain @ 100%
100 g
Total dough
760 g
Effective hydration
50%
How the math works

Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.

Salt % is computed on total flour weight, not final-dough flour.

Open 55% hydration guide →

Related references on this site

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

  • Digital kitchen scale (0.1 g)

    Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.

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  • Dutch oven / combo cooker

    Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.

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  • Banneton proofing basket

    Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.

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  • Bread lame + bench scraper

    A sharp lame scores clean ears; a steel bench scraper handles wet, sticky dough without tearing the gluten.

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  • High-protein bread flour

    The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.

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  • Danish dough whisk

    Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.

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🎧 Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

Start a free Audible trial →

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Gear guides — what actually matters