Traditional Sourdough Panettone

Prep

1. Wheat Sourdough Starter
2. In a glass or plastic jar, combine 24 g of mature sourdough starter, 24 g of flour, and 12 g of warm water (~84°F). Stir until smooth, cover with a lid, and place in a warm spot (~84°F). Repeat feedings 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.

Cooking

1. Dissolve 0.5 g of active dry yeast in 50 ml of warm water (~90°F), 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, 15 ml at a time.
2. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 hours until it triples in volume.
3. Cut the orange and lemon peels into 6 mm wide strips. Blanch the orange peel in boiling water twice, rinsing with cold water each time. After the second blanching, add 450 g of sugar and 473 g of water, bring to a boil, reduce the heat, and simmer for 25–30 minutes. Repeat a similar process for the lemon peel.
4. To the first dough, add 168 g of bread flour, the zest of 1/2 orange, the seeds of 1 vanilla bean, 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.
5. On low mixer speed, evenly mix in 78 g of raisins, 120 g of candied orange peels, 55 g of candied lemon peels, and 63 g of chopped pistachios.
6. Turn the dough out onto a clean, unfloured counter and work it 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.
7. Divide the dough according to the pan 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 84°F for 4–6 hours.
8. Mix 6 g of almond flour, 4 g of corn flour, 4 g of cocoa, 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 347°F for 35–50 minutes until an internal temperature of 185°F is reached.
9. 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.