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Peter Reinhart's Sauerteig-Panettone



Für 2 Große Panettone

VORTEIG

  • 1 Tasse Weizen-Sauerteig
  • 1 Tasse Milk, lukewarm (90° to
  • - 100°F)
  • 1 Tasse Unbleached all-purpose flour
    		•

    FRUIT BLEND

  • 1 Tasse Golden raisins
  • 1 Tasse Candied fruit blend
  • 1/2 Tasse Brandy, rum, or whiskey
  • 1 Essl Orange or lemon extract
  • 1 Essl Vanilla extract
    		•

    DOUGH

  • Vorteig vom Vortag
  • 3 Tasse/n Unbleached all-purpose flour
  • 3 EL Granulated sugar
  • 3/4 TL Salt
  • 1 Essl Instant yeast
  • 1 groß. Egg, at room temperature
  • - and slightly beaten
  • 1 groß. Egg yolk
  • 4 EL Water, lukewarm (900 to 100
  • - °F) (evtl. mehr)
  • 1/2 Tasse Unsalted butter, at room
  • - temperature
  • 1 Tasse Blanched almonds, slivered
  • - or chopped
    		•
    1. The day before making the bread, make the wild-yeast sponge (Vorteig). Stir together the barm (Weizensauerteig), milk, and flour in a mixing bowl just long enough to hydrate all the flour and to make a sponge. Cover the bowl with plastic wrap and ferment at room temperature for approximately 4 hours, or until the sponge begins to foam and bubble, then put it in the refrigerator overnight.

    2. While waiting for the sponge to ferment, mix together the raisins and candied fruit in a bowl. Add the liquor and extracts. Cover the bowl and let this sit out overnight to allow the fruit to fully absorb the liquid.

    3. The next day, remove the wild-yeast sponge from the refrigerator 1 hour before making the dough to take off the chill.

    4. To make the dough, stir together the flour, sugar, salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the sponge, the egg, and the egg yolk. Stir these together (or mix on low speed with the paddle attachment) until they form a firm, but supple, ball. Add as much of the lukewarm water as needed to form a dough. Stop mixing and allow the dough to rest for 20 minutes to let the gluten begin to develop. Add the softened butter and the soaked fruit mixture and continü mixing until the ingredients are evenly distributed.

    5. Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on low speed with the dough hook). Knead (or mix) the dough gently for 2 to 4 minutes until it is soft and supple but not overly sticky (it can be very tacky). Add flour if necessary (you will probably have to sprinkle small amounts of flour continually as you knead to keep it from sticking to your hands, but use only the minimum necessary to allow you to knead without getting the dough all over your hands). While kneading, gradually work in the almonds until they too are evenly distributed. The entire process, after the resting period, should take 6 to 10 minutes. The dough must be soft and supple, tacky but not sticky. It should pass the windowpane test (ein Membrane muss sich bilden, wenn man den Teig vorsichtig auseinanderzieht) and register 77° to 81° F. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

    6. Ferment the dough at room temperature for approximately 2 hours. It will rise very slowly and should increase to only about 1 1/2 times its original size.

    7. If you are not using professional panettone papers, prepare pans.

    8. Divide the dough into the desired sizes. If you are making large 2-pound loaves, divide the dough in half and round the pieces into 2 boules, Place them into the baking papers or into prepared pans 6 inches in diameter. Press the dough down slightly to spread it into the papers or pans. The dough should reach halfway up the forms. Mist the dough with spray oil and loosely cover the pans with plastic wrap. If you are making mini panettones, use individual-size baking papers or grease muffin pans and fill each cup half full. (You will not need to make parchment collars or bottoms for the muffin pans.) For large and small loaves alike, proof the dough at room temperature for approximately 2 hours, or until it nearly doubles and has risen just to the height of the papers or pans.

    9. Preheat the oven to 325 °F with the oven rack in the lower third of the oven.

    10. Bake large loaves for up to 1 1/2 hours, depending on the oven; bake mini loaves for 25 to 35 minutes. The top of the dough may get very dark before the center reaches 185°F. If so, cover the tops with aluminum foil or a sheet of baking parchment. The finished breads should sound hollow when thumped on the bottom, be golden brown all around, and register at least 185°F in the center. If using baking papers, you may leave the bread in the paper while it cools, but remove it from the pans. In any case, transfer the breads to a cooling rack and thoroughly cool before serving, at least 2 hours.

    11. These breads are best kept by wrapping them in aluminum foil after they completely cool.

    They can be stored at room temperature for as long as 2 weeks. (Some people keep them longer, but I think they lose quality beyond this point.) You can also freeze them for up to 3 months to save for special occasions.

    (is) Zu den Gewürzen gebe ich eine Spur Anis bei.

    : Temperaturen umgerechnet auf Celsius

    : 90 °F - 32 °C : 77 °F - 25 °C : 100 °F - 37 °C : 185 °F - 85 °C : 325 °F - 165 °C ca.

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