Homemade panettone

Soft and fragrant, panettone is one of the jewels of the Italian Christmas tradition. But how to make this dessert even more special? The answer lies in using a Clementi wood-fired oven. In this article, we will explore together how to make a panettone in your own home.

Ingredients and equipment

First, let’s prepare everything you need. Here is what you need to start your culinary journey with panettone:

Ingredients:

• 00 flour (or Manitoba)
• Yeast 7 g
• 5 Fresh eggs
• Sugar 55-75 g
• Candied fruit to taste
• Butter 60 – 75 g
• Salt 5 g

Equipment:

• Clementi Wood-fired Oven
• Dough bowl
• Panettone mold
• Oven paper
• Oven thermometer

Now that you have all the ingredients and equipment, it’s time to prepare your Clementi wood-fired oven. Make sure it has been thoroughly cleaned. Once ready, turn on the fire, and wait for the temperature to reach 180/200C°. This moderate temperature allows the panettone to bake evenly, developing that characteristic golden color on the outer crust while maintaining the fluffiness on the inside.

Homemade homemade panettone dough:

In a large bowl, mix the flour and yeast. Remember to use a 00 or manitoba flour. These types of flour are rich in gluten, which gives the panettone the desired structure and texture. In addition, 00-type flour has an ideal fineness to ensure a soft, light dough. You can also opt for a flour blend, combining “00” type flour with a small amount of wheat flour. This combination adds robustness to the structure of the panettone, creating a soft and fragrant texture. Remember to pay attention to the characteristics of the flour, looking for one that has a protein content of at least 12-14%. This will help develop the gluten network needed to support the rising of the panettone while baking in your wood-fired oven. Add the eggs and start kneading. If you are using medium-sized eggs, you can start with 3 eggs and adjust according to the consistency of the dough. If you want a particularly rich and moist panettone, you can increase the amount of eggs to 5.

1. Gradually add the sugar and butter, continuing to knead until the mixture is smooth.
2. Add the candied fruit and salt, continuing to knead until all ingredients are well incorporated.
3. Transfer the dough to a floured surface and knead it until it becomes smooth and elastic.

Dough rolling:

1. After obtaining a smooth dough, roll out the dough on a floured surface, forming a rectangle.
2. Add any additional ingredients such as raisins or chocolate, if desired.
3. Roll the dough from the longest part, forming a cylinder.

Baked in the Clementi Wood-Fired Oven:

1. Place the panettone in the appropriate mold, previously lined with baking paper.
2. Let the dough rest (minimum 3 hours) so that it doubles in volume.

During this resting period, cover the dough with a damp tea towel and place it in a warm, draft-free place. This will promote optimal rising, allowing the dough to increase in volume and develop that characteristic soft, light panettone flavor.

1. Remember that it is important to visually monitor the dough while it is resting. When you notice that it has clearly doubled in volume, your dough is ready for the next step.
2. Bake the panettone in your wood-fired oven heated to 180 degrees.
3. Cook for about 30-40 minutes, checking for doneness with a chopstick (it should come out clean).
4. Let the panettone cool in the oven until the temperature of the thermometer has dropped to 50 to 60 degrees. This is necessary to avoid temperature changes. Once cold, you can take it out and enjoy it.

You can store the panettone in a cool, dry place, wrapped in plastic wrap or in an airtight container. It will be perfect for several days, but we bet it will disappear much sooner! Remember to share in our community about your panettone. We can’t wait to find out how it turned out in your wood-fired oven. Have fun in the kitchen and Merry Christmas!