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Pear and Chocolate Panettone
Recipe no. 149 · mikilab.de/149
High-strength flour W380 + sourdough starter
Checked by Michele
Time & temperature (estimate)
Stated proof: ~19 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
MikiLab 60/40 base under testing: quantities and times to be confirmed after the first bake.
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. 149
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 | 210 | — | 210 | 42% |
| Preferment | 110 | — | 110 | 22% |
| Sugar | 68 | 82 | 150 | 30% |
| Egg yolk | 45 | 100 | 145 | 29% |
| Butter | 74 | 101 | 175 | 35% |
| Honey | — | 20 | 20 | 4% |
| Orange paste | — | 15 | 15 | 3% |
| Vanilla | — | 3 | 3 | 0.6% |
| Dehydrated pears, diced | — | 164 | 164 | 32.8% |
| Dark chocolate chips | — | 137 | 137 | 27.4% |
| 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 INCLUSIONS: Cut the dried pears into 1 cm cubes. Weigh: 164 g dehydrated pears, diced, 136 g dark chocolate chips. 3) 1st DOUGH (60% of the flour, evening): in a stand mixer put 210 g water, 68 g sugar and 110 g sourdough; then 300 g flour; finally 45 g yolks and 74 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 82 g sugar and 100 g yolks in several additions, 20 g honey, 9 g salt, 15 g orange paste and 3 g vanilla; finally 101 g butter in three additions, developing the dough each time. Final temperature 25-26 °C. 5) INCLUSIONS: at the end, on low speed and with few folds, add 164 g dehydrated pears, diced, 136 g dark chocolate chips. Without breaking the gluten network or the fruit. 6) REST AND SHAPING: 30 minutes covered. Divide into two pieces of about 820 g, shape round and place in 750 g paper moulds. 7) PROOF: 6-8 hours at 28-30 °C, until 1 cm below the rim of the mould. 8) BAKING: 170 °C static for about 45 minutes, to 94 °C at the core (probe thermometer). Push two skewers through the base and turn upside down immediately. 9) COOLING: leave hanging upside down 8-12 hours, then store well closed. Panettone is 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.
Dehydrated pears and dark chocolate: sweet and well-balanced. MikiLab 60/40 base under testing: quantities and times to be confirmed after the first bake.
Useful terms *
Made with Michele's hands
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