Day 1
150g Bread Flour
100g Milk
80g Sourdough Starter
2.0g Yeast
Day 2
150g Bread Flour
100g Milk
Day 3
350g Bread Flour
150g Fresh Flour (primarily Triticale, some Khorasan, finely sifted)
10.0g Yeast
8.0g Gluten
1.5g XG
220g Milk
180g Whole Eggs
120g Egg Yolks
120g Hazelnut Paste (approxiimately 9% sugar)
60g Dark Chocolate (approximately 85% cocoa)
60g Butter
180g Sugar
22.0g Salt
This post is to primarily document my experimental recipe for panettone, and not necessarily to provide instructions for others. These ingredients are for a double batch, and each individuals panettone received 200-300g of additional solid mix-ins before shaping, proofing, and baking. I still have a lot of improvement to make regarding technique, but if you would like it, simply reference the original recipe video.