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Classic Pandoro
Recipe no. 130 · mikilab.de/130
High-strength flour W380 + sourdough starter
Sitor draft
Time & temperature (estimate)
Stated proof: ~19 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Sourdough (Lievito Madre) check
Before a panettone the starter must be stable (regularly refreshed for weeks). If you don't have one, ask a bakery for a piece or reactivate dried sourdough (about a week).
On TikTokRecipe no. 130
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.
The MikiLab label
Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
🌾 Sourdough management (pH)
Ingredients: 1st/2nd dough · Total
| Ingredient | 1° | 2° | Tot. | % |
|---|---|---|---|---|
| Flour | 300 | 200 | 500 | 100% |
| Water | 200 | — | 200 | 40% |
| Preferment | 110 | — | 110 | 22% |
| Sugar | 72 | 88 | 160 | 32% |
| Egg yolk | 42 | 93 | 135 | 27% |
| Butter | 116 | 159 | 275 | 55% |
| Honey | — | 15 | 15 | 3% |
| Vanilla (pod or paste) | — | 5 | 5 | 1% |
| Lemon zest | — | 5 | 5 | 1% |
| Vanilla icing sugar (to finish) | 14 | 16 | 30 | 6% |
| Salt | — | 9 | 9 | 1.8% |
g · % of total flour. Add suspensions at the very end, at low speed.
Glaze module (automatic)
Procedure
1) SOURDOUGH (lievito madre): refresh it 3 times about 4 hours apart at 28 °C (1:1:0.5) until it doubles in 3-4 hours. Use it at its peak, on the same day as the 1st dough. 2) PREPARE THE MOULDS: generously butter (about 15 g soft butter per mould) two 750 g pandoro moulds and dust lightly with flour. Grate the zest of 1 unwaxed lemon (5 g). 3) 1st DOUGH (60% of the flour, evening): in a stand mixer put 200 g water, 70 g sugar and 110 g sourdough; then 300 g flour; finally 45 g yolks and 90 g butter gradually. Smooth, not fully developed dough (final temperature 25-26 °C). Rise 12 hours at 24-26 °C until tripled. 4) 2nd DOUGH (40% of the flour, morning): the 1st dough with 200 g flour until it forms strands; then 90 g sugar and 90 g yolks in several additions, 15 g honey, 9 g salt, 5 g vanilla and 5 g lemon zest; finally 185 g butter in three additions, developing the dough each time. Final temperature 25-26 °C. 5) REST AND SHAPING: 30 minutes covered. Divide into two pieces of about 705 g, shape round and place seam side down in the prepared moulds. 6) PROOF: 6-8 hours at 28-30 °C, until 1-2 cm below the rim of the mould. 7) BAKING: 170 °C static for about 40-45 minutes, to 92-94 °C at the core (probe thermometer). If the surface darkens too much, cover with foil after 25 minutes. 8) COOLING: rest 20-30 minutes in the mould, turn out and cool upright on a rack. When completely cold, dust with 30 g vanilla icing sugar. Best after 24 hours of rest.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
The pandoro with the MikiLab 60/40 method: no fruit, lots of butter (55%) and a scent of vanilla and lemon. Rich in butter: keep the dough cool (25-26 °C) and add the butter little by little. Contains gluten, eggs and milk. Keeps well closed at room temperature for about 5 days. MikiLab base under testing (draft by Sitor, AI): quantities and times to be confirmed after the first bake.
Useful terms *
Made with Michele's hands
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