Rezepte bei                                                                                                                                           

 » Herzlich Willkommen auf den Seiten von

Peter Reinhart's Sauerteig-Panettone

Kategorie: Gattung: Backen

Anzahl: 2 Große Panettone



Milk, lukewarm (90° to
- 100°F)
Unbleached all-purpose flour
Golden raisins
Candied fruit blend
Brandy, rum, or whiskey
Orange or lemon extract
Vanilla extract








Vorteig vom Vortag
Tasse/n Unbleached all-purpose flour
Granulated sugar
Instant yeast
Egg, at room temperature
- and slightly beaten
Egg yolk
Water, lukewarm (900 to 100
- °F) (evtl. mehr)
Unsalted butter, at room
- temperature
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
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

(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.

Stichworte: Backen, Kuchen


Zurück zum Inhaltsverzeichnis