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Cereals and bread from Italy
Panettone is a tall, soft, butter-rich sweet bread raised by a sourdough (lievito madre), not by baker's yeast alone. The mother dough is refreshed several times, then mixed into a first dough that rises overnight. A second dough adds more butter, yolks, sugar and fruit. It rises again in a paper mould, is baked, and is hung upside down to cool. Made in 6 steps over 28 h – 41 h. The longest step, mix and rise the first dough, takes 18 h (De Vero L 2021) and runs at 20–22 °C (De Vero L 2021). Fructilactobacillus sanfranciscensis and Kazachstania humilis do most of the fermenting.
| Main step | 18 hReported[devero2021] | Mix and rise the first dough |
|---|---|---|
| Temperature | 20–22 °CReported[devero2021] | Mix and rise the first dough |
| Acidity | pH 3.8–3.9Measured[devero2021] | Refresh the lievito madre |
| About 28 % of the refreshed sourdough | Lievito madre (sourdough) · Refreshed with type 0 wheat flour and water; the law requires a natural sourdough leaven[devero2021][dm2005] |
| 4.0 kg + 1.5 kg | Wheat flour · First dough, then second dough[devero2021] |
| 1.25 kg + 1.0 kg | Sugar[devero2021] |
| 1.0 kg + 1.0 kg | Egg yolks · The law requires at least 4 % yolk[devero2021][dm2005] |
| 1.5 kg + 2.0 kg | Butter · The law requires at least 16 % butterfat[devero2021][dm2005] |
| 2.1 L + 0.25 L | Water[devero2021] |
| 0.05 kg | Barley malt[devero2021] |
| 0.065 kg | Salt[devero2021] |
| At least 20 % | Raisins and candied citrus peel · Required by law; the study dough left them out[dm2005] |
| Up to 1 % | Baker's yeast · Optional, allowed by law on top of the sourdough[dm2005] |
| Starter | lievito madre (type I sourdough) kept by back-slopping |
Total time across the recorded steps: 28 h – 41 h
What changes: Flour and water go into the mother dough several times to wake it up
Output: active sourdough.
Microbes at work in this step
F. sanfranciscensis and K. humilis dominate
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
In Italy the name panettone is reserved by law for a bread raised by natural sourdough, with set minimums of butterfat, yolk and fruit. Baker's yeast may be added only up to 1 %, so the sourdough does the main leavening.
Every number is labelled with how it is known. How this atlas is made
The Italian decree of 22 July 2005 fixed the legal definitions of panettone, pandoro and colomba.
