For our Panettone we have chosen the classic version of the Italian sweet backery tradition, with raisins and candied orange peel.
For our Panettone we chose the classic version of the Italiantraditional sweet backery, with raisins and candied orange peel, while for the dough we use only sourdough and wheat flour grown in Italy. The recipe is completed by acacia honey and vanilla Bourbon from Madagascar, which characterizes the aroma. The Alce Nero Panettone is worked for over 50 hours, starting with the activation of yeast that is refreshed with water and flour for 3 times, leavened so that it reaches the necessary volume and finally added to the rest of the ingredients.
The dough thus obtained leavens for a whole night, after which it is portioned and placed in moulds where it leavens for another 8-10 hours. Once the optimal growth is reached, the Panettone is baked in the oven for about 50 minutes, at the end it is overturned in order to maintain the shape to avoiding the sagging.The cooling takes place at room temperature for 12/14 hours and at the end of this slow and rigorous process, our Panettone is packaged and is ready to be tasted.
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