Panettone

[Sussan ScoolinaryTeam]

Hi Pietro.

Welcome to the Scoolinary community, and thank you for your question.

There’s no problem continuing with the second dough after 18 hours, as long as the first one has quadrupled in volume. However, the prolonged fermentation time might slightly affect the flavor or structure of the panettone, as acidity could accumulate if the starter is not well-balanced. Make sure the dough is not over-fermented (evidenced by a very sour smell or visible collapse).

Answering your second question: if you think your starter is not strong enough, here are some tips to improve it:

▪️ Frequent feedings:

Increase the frequency of feedings 1–2 days before making the panettone. Use a 1:2:2 ratio (starter:flour:water) and ferment at 26–28°C (78–82°F). This will strengthen the microorganisms.

▪️Adjust hydration:

Use a hydration level of 50% (firmer starter) for this type of dough. This improves strength and reduces acidity.

▪️Check flour quality:

Ensure you’re using high-protein flour (12–13% or more) for the starter feedings.

By strengthening your starter, the fermentation process for the first dough will be more stable and quicker.

We hope this information helps.

Best regards.