How do we make our handmade panettone
A handmade panettone needs four days to be made. The magic begins with the yeast made from flour and fruit juice, that is also daily refresh. This mother yeast needs to be refresh every three hours until it gets the ideal peak of maturity. Once this is made, it is time to knead the dough —made of butter, flour, yolk, water and mother yeast. Then, we let it ferment during the night. On the next day, the dough is knead again, but this time adding suggar, honey and more yolk and butter. During this step we also add the ingredients of each of our panettone: chocolate, turrón, candied Orange, citron, toffee, etc. Once they are placed in its paper mould, they need to ferment during the whole night in order to be bake the next morning. They still need to rest another nigh up side down before they can be put in bags.
The last step is taking them to your home. You can buy our handmade panettones in our bakery shops or online in this website.
This is how we make our handmade panettone in our bakery in Aspe, Alicante.
The importance of the natural mother yeast
Natural mother yeast is made with flour and water and there are certain bacteries that you can find in the lactic acid, like wild yeasts, that helps during the fermentation process. This might sound quite easy, and somehow it is. Only few elements are needed in order to get a good mother yeast. However, difficulties begin when you need to balance those elements to control the power of the dought or when you have to handle the thorough daily maintenance that it requires. You also have to be very careful when you work with it, because it is really delicate.
Not all the mother yeast are equal. It is very common to hear that certain products are made with mother yeast, but some of them are made with compressed yeast or with baking powder. This fact made that those doughts do not count with the necessary wild yeasts and so they do not have all the advantages and benefits that these kind of microorganims provide. And which are these benefits? The freshness and the lasting of the sweet bun, the better nutrients absortion and a lower glycemic index than the ones that have the industrial sweet buns or the ones made with a worse mother yeast. Our handmade panettones are easier to digest thanks to the long fermentation periods that helps gluten to degrade and so it can be better process in our digestive system.