Part 3 | How to make Sourdough Panettone at Home

**please excuse the awkward music. Had to edit due to copyright issues, and there was limited editing I could do ** Hello, this is the final video on how I make a naturally leavened panettone. It is leavened using pasta madre. This recipe is adapted from Piergiorgio Giorilli&classic panettone. Please watch Parts 1 and 2 if you haven't. Please turn on captions (cc) for explanations throughout the video. I separated the videos to 3 parts, otherwise the video will be very lengthy. This video shows shaping of a different dough, how I get ready the panettone casings, and all the little details. This recipe makes about 4 panettone in 500g molds Panettone flour 400g Pasta madre 115g Water 200g (yes please weigh it) Sugar 125g Yolks 90g Butter 120g All of first dough Flour 100g Malt powder 3g (optional) Sugar 110g Honey 25g Vanilla seeds 1/2 pod Orange zest of 2 oranges Yolks 160g Butter 215g Salt 7g Water 20g (for bassinage) Sultanas 230g Candied peels 150g Please go to this blogpost for the full write up of the method. Disclaimer: This is how I do it, and I do not have any professional training from any baking school. I&a hobbyist, and I&only sharing how I make panettone at home. If you would like to learn more about panettone and pasta madre, I urge you to find a reputable and professional teacher. 0:00 Panettone molds 1:10 How to skewer 2:45 Another Shaping 4:30 Scarpatura 5:13 Flipping panettone 5:58 Cutting and reveal