Part 2 | How to make Sourdough Panettone at home

Hello, this is a video on how I make the second dough (secondo impasto) for a naturally leavened panettone. It is leavened using pasta madre. This recipe is adapted from Piergiorgio Giorilli’s classic panettone. Please watch Part 1 if you haven’t. Please turn on captions (cc) for explanations throughout the video. I separated the videos to a few parts, otherwise the video will be very lengthy. This video is ONLY the second dough and shaping. This recipe makes about 4 panettone in 500g molds First dough (Part 1) Panettone flour 400g Pasta madre 115g Water 200g (yes please weigh it) Sugar 125g Yolks 90g Butter 120g Second dough (this video) All of first dough Flour 100g Malt powder 3g (optional) Sugar 110g Honey 25g Vanilla seeds 1/2 pod Orange zest of 2 oranges Yolks 160g Butter 215g Salt 7g Water 20g (for bassinage) Sultanas 230g Candied peels 150g Please go to this blogpost for the full write up of the method. Disclaimer: This is how I do it, and I do not have any professional training from any baking school. I’m a hobbyist, and I’m only sharing how I make panettone at home. If you would like to learn more about panettone and pasta madre, I urge you to find a reputable and professional teacher. 0:00 Fermented 1st dough 0:40 Mixing starts 6:17 Fold, bulk proof 7:21 Shaping