Alternative Sourdough Panettone

Prep

1. Wheat Sourdough Starter

Cooking

1. Dissolve 0.5 g of active dry yeast in 50 ml of warm water (~32°C), if using. In a mixer bowl, combine 350 g of bread flour, 6 g of malt, and 83 g of sugar. On low speed, add the dissolved yeast, 3 egg yolks, and 57 g of prepared sourdough starter. Once the dough comes together, add 83 g of softened butter, 1 tbsp at a time.
2. Wheat Sourdough Starter
3. In a glass or plastic jar, mix 24 g of mature sourdough starter, 24 g of flour, and 12 g of warm water (~29°C). Stir until smooth, cover with a lid, and place in a warm spot (~29°C). Repeat feeding every 4 hours (2-3 feedings total). If leaving overnight for 12 hours, use 12 g of starter, 24 g of flour, and 12 g of water.
4. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 hours until it triples in volume.
5. Cut the grapefruit and lemon peels into 6 mm wide strips. Blanch the grapefruit peel in boiling water three times (rinsing with cold water each time) to remove excess bitterness. After the third blanching, add 450 g of sugar and 473 g of water, bring to a boil, reduce heat, and simmer for 25–30 minutes. Repeat a similar process for the lemon peel, but with two blanchings.
6. To the first dough, add 168 g of bread flour, zest of 1/2 grapefruit, 1.5 g of vanillin, 6 g of salt, and 2 egg yolks. On low speed, pour in 45 g of warm water (reserve 10 g). Increase the speed to medium and add 82 g of sugar in portions, then gradually incorporate 130 g of butter. Knead for 5 minutes until the dough pulls away from the sides of the bowl.
7. On low mixer speed, evenly mix in 78 g of unsweetened dried cranberries, 120 g of candied grapefruit peels, 55 g of candied lemon peels, and 63 g of finely chopped dried apples.
8. Turn the dough out onto a clean, unfloured counter and shape using the Slap and Fold method. Transfer to a bowl, cover with a damp towel, and let rest for 1 hour. After 30 minutes, perform one set of Stretch and Fold.
9. Divide the dough according to the mold size (500 g for 13 cm, 700 g for 15 cm, 850 g for 18 cm). Round the dough into tight balls, place them into paper panettone molds, and let rise at 29°C for 4–6 hours.
10. Mix 10 g of oat flour, 4 g of carob powder, 5 ml of oil, 80 g of sugar, and 30 g of egg whites. Pipe the glaze onto the surface of the risen dough using a piping bag and sprinkle with pearl sugar. Bake at 175°C for 35–50 minutes until an internal temperature of 85°C is reached.
11. Immediately after removing from the oven, pierce the base of each panettone with two long skewers parallel to each other. Hang the panettone upside down for 12 hours to cool completely and preserve its texture.