Imagine yourself at VIVA Panettone, watching the fascinating process of making our beloved panettones.
In this article, we will go behind the scenes of their creation and explore the key steps that transform our raw ingredients into quality products. Get ready to discover the exciting world of panettone making!
Day 1: Sourdough Preparation
Our sourdough is alive. It is made of flour, water, bacteria, and yeast. Every day, we must keep it healthy and balanced. The first day of panettone making is dedicated to working on the sourdough to greatly increase its volume. We may need up to 50 kg of sourdough by the end of the day.
The goal is to strengthen it and bring it to its optimal form, ready to be used in the first dough. This step is crucial, as the sourdough represents the foundation of the panettone. It guarantees the stability of the dough, aromatic complexity, the volume of the panettone, and its shelf life.
Evening Dough
At the end of the day, the first dough is prepared with the sourdough. This dough is called the "evening dough". Once successful, the first dough is placed in a fermentation chamber where it must triple in volume overnight. This increase in volume usually takes between 12 and 18 hours. This is a crucial and stressful step for the artisans, as a dough that rises too quickly or exceeds the desired volume can acidify, leading to a total loss of the dough.
Day 2: Morning Dough
The next day, additional ingredients are added to the evening dough in the mixer to form what is called the "morning dough," which is the final dough. It is in this dough that the aromatic ingredients are added (vanilla bean, honey, candied fruits, or chocolate, etc.). Once finished, it is divided, weighed, and successively shaped twice by hand before being placed in molds. This manual shaping, which is very important, is called "Pirlatura". It is a traditional technique for working panettone dough that helps to give more consistency and stability to the panettone's structure and allows for better, more homogeneous rising in the oven.
Fermentation in Proofing Cabinets
The molds containing the dough are then placed in proofing cabinets where they will rise gently for a period ranging from 5 to 10 hours. This equally important step allows the dough to swell softly, contributing to the beauty of the final product before baking. Fermentation in the proofing cabinet is crucial for obtaining the characteristic texture and volume of panettone.
Baking the Panettones
Depending on the format, baking time varies between 45 minutes and 1 hour 10 minutes. At the end of baking, the panettone has increased 5 to 7 times its initial volume (which is a lot compared to a loaf of bread that increases 2 to 3 times its volume).
Inverting the Panettones
Once baking is complete, the panettones are inverted for 12 hours, upside down. This step ensures that the panettones maintain their shape.
Packaging
Our panettones are carefully hand-packaged to ensure the longest possible shelf life of the product.
Patience, Expertise, and Passion
Throughout the manufacturing process, it is emphasized that panettone making requires a lot of patience, expertise, and passion. Each step of the process, from sourdough preparation to final baking, demands meticulous attention to obtain a quality product. Buon appetito!