Chocolate panettone

  • Ingredients

    Wheat sour:

    30 g starter

    110 g wheat flour type 550

    60 ml water


    400 g wheat flour type 550

    200 g basic sourdough

    160 g water

    50 g sugar

    4 egg yolks

    120 g soft butter

    Main dough:


    1 orange zest

    400 g wheat flour type 550

    120 g water lukewarm

    5 egg yolks

    100 g sugar

    1 vanilla pod

    16 g salt

    150 g butter room temperature

    300 g chocolate drops, bakeproof

    8 g yeast

  • Preparation

    Wheat sour:

    Knead everything well and leave covered in the container overnight at room temperature


    Pour lukewarm water (28 - 30 °C) and basic sourdough into the food processor, add all other ingredients and mix for 2 minutes, then knead for approx. 4 minutes on speed 2 of the food processor.
    Cover the pre-dough and leave to rest for 5 - 6 hours. The volume should have approximately tripled. The dough temperature should be between 28 and 30 °C in the initial phase.

    Main dough:

    Place all the ingredients, except the butter and chocolate, in the food processor and mix on a low setting for approx. 3 mins. Gradually add the butter to the dough and continue to knead. Knead the dough in the food processor for approx. 8-10 mins. until plastic. Carefully knead the chocolate chips into the dough.

    Allow the dough to rest:

    Then cover the dough with a towel/dough cloth and leave to rest at room temperature for 90 minutes.
    Tip: The best way to do this is in a plastic container with a lid. Stretch and fold the dough twice: After stretching and folding, cover the dough again and leave to rest further.


    Turn the dough out onto a floured work surface and divide into two 1100 g pieces. Now carefully pull the dough towards the center until it is nice and evenly round, preferably so that the fermentation gases in the dough do not escape. To fold a piece of dough, grasp the edge of the dough with a wet or floured hand and carefully pull it up slightly, then press it lightly into the middle of the dough.

    Then place the dough pieces in the panettone molds with the round, smooth side facing up.
    The mold should be about half full of dough. Place the molds on a baking tray lined with baking paper, cover with a towel/dough cloth and leave to rise at room temperature for approx. 4 hours. The panettone should have risen approx. 2 cm below the edge of the tin, then cut crosswise with a sharp knife.

    Bake in the Monolith Classic:

    Preheat the Monolith to approx. 170 degrees with deflector stones, drip trays (for steaming) and two levels. Place the pizza stone on the second level and heat up.
    Bake the panettone at 170 degrees for approx. 45 - 50 mins.

    Leave the panettone to cool upside down.

    After baking, the panettone is so soft and airy that it threatens to collapse. That's why you hang it up. After baking, skewer the panettone with a panettone turner (or kebab skewer) and hang it up. Once it has cooled, the panettone can be cut!

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