Sourdough Panettone
Target 50% hydration · panettone mold · bake at 330°F
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
- bread flour — 100%
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.