IL PANETTONE – Classic recipe with mother yeast

THE PANETTONE, the classic one, the one with the capital P, strictly with sourdough, here is that PANETTONE I have always had a great fear to do it!

Years ago I tried in the PANETTONE with brewer’s yeast, a simple recipe that you can find on my blog by clicking here, a recipe that over time has made many of my readers happy.

Just a few days ago, a young mom wrote to me telling me that she has been making her family happy with the recipe for my panettone with chocolate chips.

And myself after having done it and given it for years, I decided that it was time to try my hand at something more challenging!

Not surprisingly, I participated with pleasure in a master’s degree with the great teacher Giorilli just a few weeks ago. On that day I learned very important concepts on the great leavened products, notions that I took home with pleasure, also buying one of his books, “The slow leavening”.

Reading it these days, I realized that this is not a book, yet another on the leavened products I have in my private collection of cookbooks and not only, no, this is the book. What I warmly recommend to all those who like me, love leavened products, to all those who want to try the slow leavening, but try with awareness and knowledge.

It is now 4 years that my “Pearl”, so I called my mother yeast, gives me great satisfaction: husbandzzi, pan brioche, pizzas, bread, and now, IL PANETTONE. In your opinion, am I happy? Very happy, to the point that while I’m here to tell you about this beautiful “trip” that lasted 3 days, I’m “playing” again with the refreshment to prepare more PANETTONI.


Recipe by Maestro Giorilli, from the book “La Lievitazione Lenta”

INGREDIENTS (for about 3 panettone with 750 g mold):

For the first mixture:

  • 400 g of W350 flour,
  • 115 g of ready-to-mature natural yeast *,
  • 200 g of water
  • 125 g of granulated sugar,
  • 120 g of soft butter,
  • 90 g of egg yolks,
  • 0.8 g of salt.

For the second dough:

  • the first mixture +
  • 100 g of W 280/300 flour,
  • 110 g of sugar,
  • 160 g of egg yolks,
  • 6.2 g of salt,
  • 230 g of soft butter,
  • 3 g of malt,
  • 230 g of sultanas,
  • 100 g of candied orange cubes,
  • 50 g of candied citron in cubes.

For the flavors (to be mixed and prepared the day before):

  • 25 g of acacia honey,
  • the seeds of a vanilla bean,
  • grated rind of 1 untreated lemon,
  • grated rind of untreated orange.




Once you have your matured yeast (I will explain to you how to obtain it) you can proceed with the first kneading by putting in your planetary flour, baking powder and water.

After about 15 minutes, add the sugar, the salt, the soft butter and in small pieces alternating with the yolks. Knead until mixture is smooth but not overly worked. Approximately this whole phase will end in 20/25 minutes, not beyond.

Leave to rise in a large container well covered with food foil for about 10-12 hours at 24/25 ° C, or in any case until the mixture is tripled in volume. (I leave the container to rise in the oven tightly closed and off but with the light on in order to create heat).

After the necessary time, add the flour to the first dough and knead for about 15 in the planetary with the hook. Then add the malt and sugar a little at a time, so as to absorb it completely. Only then add the half of the egg yolks, always one at a time until completely absorbed, then add the salt and the aromas that you have mixed the previous day.

Mix everything well until you get a smooth and homogeneous paste. Then add the other half of the egg yolks, always one at a time until completely absorbed, and 215 g of soft butter, in small pieces and mixing carefully.

Add the remaining 15 g of melted and cooled butter, then the candied fruit and the raisins left to come out in cold water and well squeezed. Continue to knead until the fruit is well incorporated into the dough evenly.

Now remove it from the kneader, and let it rest in a container for about 30 minutes (I left the dough always in the oven with the light on).

After the necessary time, chop the mixture into many cakes according to the panettone you want to get. (Approximately you will have 2,000 kg of final dough, so you can make two pancakes of about 1 kg).

Let the pats rest at a temperature of about 28 ° C for about 40 minutes.

Pick up the loaves, round them making folds to incorporate air and place them in the appropriate containers.

Let rise for about 6/7 hours, depending on the strength of the mixture, until the mixture reaches the edge of the mold.

Cut gently crosswise on the surface placing a very small veil of butter in the center ..

Bake the panettone in a preheated oven at about 170/180 ° C.

Cooking times vary according to the size:

  • for 500g panettone it will take about 35 minutes,
  • for 750g panettone it will take about 45 minutes,
  • while for 1 kg panettone it will take about 60 minutes of cooking.

To avoid mistakes you can always help with the oven thermometer: the panettoni will be cooked when the temperature reaches 94 ° C.

Once baked, put them on the base and leave them upside down for at least 12 hours before packing.

To keep them fragrant and soft for several days, close the panettone in the special bags with just a splash of pure alcohol for food at 95 ° and then close well.

TIP AND TRICKS: to obtain an excellent result you will need to form small cakes of about 10% more than that indicated by the container. Example: if you take 500g panettone cartons, you will need to make 550g rolls and so on.

Also for all the steps, with photos of the different steps and different doughs, you can look at the recipe of my PANETTONE WITH YEAST OF BEER AND CHOCOLATE DROPS, are two different recipes but the procedures are the same.


  • Knead your yeast with the same weight of flour and 47% of water (calculated on the weight of the flour). The temperature of the first refreshment should be around 27 ° C. When the refreshment is over, leave it at a temperature of about 28 ° C.
  • After 4 hours proceed to the second refreshment: mix equal quantities of yeast and flour with 47% of water always calculated on the weight of the flour. Leave the yeast in a cylindrical container with a triple water of its weight at a temperature of about 18 ° C. Keep the yeast until the next day at a core temperature of about 16 ° C.
  • The next day you will have 3 refreshments all at a distance of about 4 hours one from the other.
    At the first refreshment, take back the yeast and squeeze it well, knead it with the same weight of flour and 40% of water (always on the weight of the flour). When the refreshment is over, let it rest with a core temperature of about 27 ° C.
  • At the second refreshment mixed with equal weight of flour and 47% of water (on the weight of the flour) leaving it to rest with a core temperature of 28 ° C.
  • At the third and last refreshment always knead with equal weight of flour and 47% of water, keeping the core temperature of 28 ° C.
  • After 4 hours take the amount of yeast needed for your panettone and proceed to the first mixture.
    ….. Ah! I forgot …. MERRY CHRISTMAS TO YOU ALL!

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