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Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Panettone al Cioccolato

Enter doses, hydration and times. Hydration is computed automatically.

Chocolate PanettoneIllustrative image
MikiLab
MikiLab
Chocolate Panettone · 11/10/2026

🇮🇹Chocolate Panettone

Recipe no. 137 · mikilab.de/137

Strong flour W380

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Chocolate Panettone

Farina forte W380 · Proof: ~19 h · Difficulty: Challenge
Flour1000 g
Water420 g
Sourdough300 g
Salt18 g
Egg yolks300 g
Butter400 g
Sugar320 g
MikiLab Natural Improver20 g
Chocolate chips450 g

Baking: 165°C · 50 min

Method

1) SOURDOUGH (lievito madre): refresh it 3 times, about 4 hours apart at 28 °C, until it doubles in 3-4 hours. Use it at its peak, on the same day as the 1st dough. You need 300 g. 2) PREPARE THE CHOCOLATE: weigh 450 g dark chocolate chips and keep them in the freezer until needed: cold, they do not melt or stain the dough. 3) 1st DOUGH (60% of the flour, evening): in the mixer put 420 g water, 140 g sugar and 300 g sourdough in small pieces; then 600 g strong flour (W380). Once it comes together, add 100 g egg yolks in two goes and 150 g soft butter in small pieces. A smooth dough, not yet fully developed (final temperature 25-26 °C). Let it rise 12 hours at 24-26 °C until tripled: mark the level on the container. 4) 2nd DOUGH (40% of the flour, morning): add 400 g flour to the 1st dough and develop the gluten well. Then 180 g sugar and 200 g egg yolks a little at a time, 20 g MikiLab Natural Improver and 18 g salt. Finally 250 g soft butter in three additions, developing the dough again each time. No water goes into the 2nd dough. Final temperature 25-26 °C: if it climbs, chill the bowl for 10 minutes. 5) CHOCOLATE: at the end, on low speed and for less than a minute, add the cold chips. 6) REST AND SHAPING: 30 minutes covered, then 30 minutes uncovered on the bench. Divide into three pieces of about 1070 g, round them with buttered hands and place in 1 kg paper moulds. 7) FINAL PROOF: 6-8 hours at 28-30 °C, until 2 cm below the rim of the mould. 8) SCORING: leave 15 minutes in the open air to form a skin, cut a cross, lift the four points and place a knob of butter in the centre. 9) BAKING: 165 °C static for about 50 minutes, to 94 °C at the core (probe thermometer). 10) FLIP: push two skewers through the base and turn upside down at once. Leave hanging for 12 hours, then seal in a bag. At its best after 24-48 hours.

Allergens: Gluten, Eggs, Milk, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~19 h. Mild kitchen → use the stated times.

Warmer = faster. Estimate: exact values added by Michele.

Challenge

Sourdough (Lievito Madre) check

  1. Put the starter in a straight clear glass jar, mark the level with a rubber band and note the time.
  2. Ready when doubled, with a domed top (for panettone: to the volume in the recipe).
  3. Good signs: bubbles against the glass, smell of yogurt or sweet milk.
  4. Collapsed dome and sharp smell (vinegar, solvent) = «over-proofed»: refresh again before use.
  5. Discard: fuzzy mould, pink or orange streaks.
  6. Keep it around 28 °C (e.g. oven off with light on; check with a thermometer).
  7. Note how many hours it takes to double: if it gets faster each refresh, it's getting stronger.

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. 137

What you need· draft

  • Paper moulds (500 g or 1 kg)Where: baking supplies / online
  • Long skewers to flipWhere: houseware store
  • Two tall supports to hang upside downWhere: e.g. two chairs with a bar
  • Probe thermometer (core)Where: houseware / online
  • Oven thermometerWhere: houseware / online
  • Scale (1 g)Where: houseware
  • Sturdy stand mixerWhere: appliance store
  • Clear glass jar with rubber bandWhere: houseware store
  • Room thermometerWhere: houseware / online

Allergens

GlutenEggsMilkLupin

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

Long fermentationSourdoughNo eggsNo additives
Total fermentation
≈ 19 h
How it rises
sourdough starter
Salt
1,8 g per 100 g flour
Added fat
40 %
Added sugars
32 %
Flour
Farina forte W380

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

MikiLabChocolate Panettone🫙1. PrefermentSourdough🥣2. Mixing⏳3. Bulk rise12 h🤲4. Shaping🫧5. Final proof7 h🔥6. Baking165 °C · 50 min🌬️7. Coolingupside downmikilab.de
42% hydr.1000g flour12h leaven.165° · 50′ StaticIndirect
Rescaleg

🌾 Sourdough management (pH)

Bath (bagnetto)15 min in water at 28°C — pH 3.9
1st refresh1:1:0.5 at 28°C — pH 3.9
2nd refresh28°C for 3.5–4 h — pH 4.1–4.3
Bound in cloth16°C for 16–18 h

Ingredients: 1st/2nd dough · Total

Ingredient1°2°Tot.%
Flour6004001000100%
Water420—42042%
Preferment300—30030%
Egg yolks9320730030%
Butter16823240040%
Sugar14417632032%
MikiLab Natural Improver—20202%
Chocolate chips—45045045%
Salt—18181.8%

g · % of total flour. Add suspensions at the very end, at low speed.

Glaze module (automatic)

Totalg
Sugar82 g · 54.55%
Raw almonds27 g · 18.18%
Egg whites27 g · 18.18%
Hazelnuts5 g · 3.64%
Apricot kernels3 g · 1.82%
Wheat flour3 g · 1.82%
Fine corn flour1 g · 0.91%
Potato starch1 g · 0.91%

Procedure

1) SOURDOUGH (lievito madre): refresh it 3 times, about 4 hours apart at 28 °C, until it doubles in 3-4 hours. Use it at its peak, on the same day as the 1st dough. You need 300 g. 2) PREPARE THE CHOCOLATE: weigh 450 g dark chocolate chips and keep them in the freezer until needed: cold, they do not melt or stain the dough. 3) 1st DOUGH (60% of the flour, evening): in the mixer put 420 g water, 140 g sugar and 300 g sourdough in small pieces; then 600 g strong flour (W380). Once it comes together, add 100 g egg yolks in two goes and 150 g soft butter in small pieces. A smooth dough, not yet fully developed (final temperature 25-26 °C). Let it rise 12 hours at 24-26 °C until tripled: mark the level on the container. 4) 2nd DOUGH (40% of the flour, morning): add 400 g flour to the 1st dough and develop the gluten well. Then 180 g sugar and 200 g egg yolks a little at a time, 20 g MikiLab Natural Improver and 18 g salt. Finally 250 g soft butter in three additions, developing the dough again each time. No water goes into the 2nd dough. Final temperature 25-26 °C: if it climbs, chill the bowl for 10 minutes. 5) CHOCOLATE: at the end, on low speed and for less than a minute, add the cold chips. 6) REST AND SHAPING: 30 minutes covered, then 30 minutes uncovered on the bench. Divide into three pieces of about 1070 g, round them with buttered hands and place in 1 kg paper moulds. 7) FINAL PROOF: 6-8 hours at 28-30 °C, until 2 cm below the rim of the mould. 8) SCORING: leave 15 minutes in the open air to form a skin, cut a cross, lift the four points and place a knob of butter in the centre. 9) BAKING: 165 °C static for about 50 minutes, to 94 °C at the core (probe thermometer). 10) FLIP: push two skewers through the base and turn upside down at once. Leave hanging for 12 hours, then seal in a bag. At its best after 24-48 hours.

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.

Indulgent chocolate-chip version. Sourdough and Improver, 48 hours.

Useful terms *

  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
Michele

Made with Michele's hands

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