Traditional Italian Panettone with Natural Yeast
Recipe by Corman Italia
A step‑by‑step home‑baker’s guide to making a classic Italian panettone using a natural sourdough starter, autolyse, and a buttery emulsion. The recipe follows the method demonstrated by Corman Italia, balancing hydration, butter temperature, and fermentation to produce a light, aromatic, and beautifully risen holiday loaf.
MediumItalianServes 8
Printable version with shopping checklist
Source Video
21h 30m
Prep
45m
Cook
2h 40m
Cleanup
24h 55m
Total
Cost Breakdown
Total cost:$11.55
Per serving:$1.44
Critical Success Points
- • Autolyse (step 1) – gives enzymatic strength
- • Butter incorporation at 18‑22 °C (step 3) – preserves flavor and texture
- • Achieving 2.7× volume during bulk fermentation (step 5)
- • Final proof to the top of the mold (step 9)
Safety Warnings
- • Handle hot oven and baking pan with oven mitts.
- • Butter can be slippery; keep hands dry when shaping dough.
- • Do not ingest raw dough containing raw eggs.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Holiday Seven Layer Cranberry Walnut Bars
DessertAmericanEasy
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Best Pommes Boulangère (Layered Baked Potatoes)
Main CourseBritishMedium
Classic Italian Lasagna
Main CourseItalianMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium