Panettone Milanese (Typical Italian Christmas Cake filled with raisins) Over 18 hour natural raising rest exclusively with sourdough. Sourdough naturally process gluten making any food more digestible and with a wonderful taste. I also make a Genovese version of this cake, which is flatter and filled with peanuts and raisins.
Panettone Milanese 
Over 30 hours natural raising rest exclusively with live sourdough.
Ingredients: Flour, Egg Yolks, Sultanas, Water, Sugar, Vanilla, Butter, Salt, and Sourdough Yeast.

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Cooling and resting upside down which becomes a real challenge when its size reaches the 2500 gr like the one pictured below.

 

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My 2500 gr mega panettone

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PANETTONE GENOVESE – A Classic Christmas Cake from my home town Genova – Italy. This panettone has a more robust and dense texture  than the Milanese style because of the absence of  eggs. This panettone is full of dried fruits.The only raising agent is once more my very special sourdough yeast. This panettone requires 12 hours of rest. 
Ingredients: Flour, Water, Sugar, Sultanas, Vanilla, Dried Orange and Citrus Peel, Butter, Rum, pine nuts/ hazelnuts and Sourdough Yeast.

 

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