How To Make Traditional Panettone At Home

The secret to homemade Panettone that is naturally leavened with a sourdough starter has arrived. I wanted to show you guys how to make a traditional (ish) panettone that's way better than what you can buy at the store. And when I say traditional, I really mean traditional (with a couple twists).

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[JoshuaWeissman]

Hey guys just a little adjustment I realized that I missed: when proofing your shaped dough in it’s mold, you’re actually gonna want to proof it at 80 degrees Fahrenheit NOT 85. AND the water for the candied orange should be 473g NOT 236. AND the honey and remaining water in the second dough get added at the very end of the dough making process, right before the fruit gets added.... Clearly I have had a bit of a long week... Much love! - <3 Josh

[Poldinoh]

For an italian like me from Milan, where panettone was born, panettone is a tradition and you made it very well. Congrats Josh!

[hsoinsl]

Never thought i would be intimidated by a bread

[lincolnripley]

A beautiful man who's also an excellent baker? Wow. Totally didn't just binge all your videos

[laurabiscaro]

Here in Brazil, panettones are super popular this time of year and I have to say, you absolutely nailed it. Usually the store bought version depends heavily on panettone essences to get that unique panettone flavor, so I appreciate that you took the time to make all the candied orange and lemon peels, it makes a huge difference. I would call you crazy if you attempted to make pasta madre from scratch, that stuff takes about 40 days+ to make properly, so your solution was pretty clever. Plus it looked really pretty with that cacao mixture and the pearl sugar, when I make it I usually just make a simple crumble with flour, sugar and butter to add on top, which is fine, but your version looked way better. Well done :)

[armandblake]

I'm from Milan, Panettone is an institution where I come from and... I've got to say you nailed it

[_BigSoap_]

As an Italian, I'm really proud of you because this is exactly how it should be done.

[steven]

Do you have any...short recipes?
Like 69-68 hours shorter.

[LovingAtlanta]

💡Panetonne needs to cool upside down after baking, because the delicate and fluffy bread would collapse if you leave it standing up to cool after baking.

[prodbyDxv]

I always love eating panettone during Christmas, but I had no idea it was this complicated. This gives me a whole new level of appreciation.

[mayamaya-ryeg]

i thought croissant was the most tideous bread making process, welp, i was wrong

[T_Swizzle._fl]

Love you and your recipes! As a busy mom of 2 young children, never would I ever. But I love how much research and work you put into your recipe development. You are amazing!

[NearlyPerfectGames]

We all need a Binging with Babish collab thanks in advance

[sarahyourrad]

This is my FAVORITE thing at Christmas time. My mom is from Italy so I grew up with this but no one else in my life really knew what it was???? I’m so glad to see one of my fave YouTube channels take on this recipe. Much love.

[Montevideo]

I've visited this video 2 years ago to try my hand at making Panettone. Well, it didn't come out too well.😄 But I have been practicing my sourdough baking for a year and learned so much about making bread. Just before Valentine's, I decided to revisit this recipe. Finally, all my skills and experience...it came out PERFECT. Thank you, Josh.

[mycattypedthis]

"served in theatrical way in Louis Vuitton mold casing"

*every middle-aged woman in Slavic countries laughs in 'Easter'*

[inksoldier]

I didn't realize this bread can go so fancy and so long in making.
Eastern slavic countries got the simplified version of this called "кулич" (sweet yeast dough with cardamon and other spices + raisins, or yeast dough with cream cheese + raisins), which is also good, but now I'm definitely going to try this recipe out

[dew]

Josh: sorry about the lighting in the next shot
The next shot: **warm christmas mood intensifies**

[RobbyMadeWithHeart]

You can make Pasta madre at home. It’s basically a homemade yeast that you need to refresh every week. In pastry is use very old pasta madre that are passed in the family. That’s why they’re so preciuos.
I love your way to make video, you’re very precise. Love that!!!
Ciao from Italy

[chelseynegron]

For the record, I love all-gram recipes. So much easier to measure, and less measuring dishes to clean.