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Cereals and bread from Italy
Panettone is a soft, butter-rich sweet bread raised by a sourdough (lievito madre). The mother dough is refreshed several times, then mixed into a first dough that rises for 18 h. A second dough adds more flour, sugar, yolks and butter. It rises again in a mould, is baked, and is cooled hung vertically on hooks.
| Lievito madre (sourdough)About 28 % of the refreshed sourdough | Refreshed with type 0 wheat flour and water; the law requires a natural sourdough leaven[devero2021][dm2005] |
| Wheat flour4.0 kg + 1.5 kg | First dough, then second dough[devero2021] |
| Sugar1.25 kg + 1.0 kg | [devero2021] |
| Egg yolks1.0 kg + 1.0 kg | The law requires at least 4 % yolk[devero2021][dm2005] |
| Butter1.5 kg + 2.0 kg | The law requires at least 16 % butterfat[devero2021][dm2005] |
| Water2.1 L + 0.25 L | [devero2021] |
| Barley malt0.05 kg | [devero2021] |
| Salt0.065 kg | [devero2021] |
| Raisins and candied citrus peelAt least 20 % | Required by law; the study dough left them out[dm2005] |
| Baker's yeastUp to 1 % | 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
Panettone is a soft, butter-rich sweet bread raised by a sourdough (lievito madre). The mother dough is refreshed several times, then mixed into a first dough that rises for 18 h. A second dough adds more flour, sugar, yolks and butter. It rises again in a mould, is baked, and is cooled hung vertically on hooks. 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 |
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 %.
The 2005 Italian decree lets makers add the preservatives sorbic acid or potassium sorbate. In one Peruvian bakery study, the cooled panettone was bagged, sprayed with an antimould spray, boxed and stored in a cool place.
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.
