Saturday, November 26, 2022

Overnight Panetonne

When I saw a post for Overnight Panetonne on Karen's Kitchen Stories, I knew I had to make it. I made the starter quickly and went to bed. I ended up not baking the Panetonne the next day but the day after, which only improved the taste. This was a challenge by the Bread Baking Babes on Facebook.

Soft, tender, lightly sweetened and studded with dried fruit!

Bon Appetit!

Equally delicious when toasted!

Overnight Panetonne

(I have made some slight modifications to Karen's recipe, which is originally a recipe from King Arthur Baking)


For the Starter

90 grams (3/4 cup) organic unbleached all purpose flour (Central Milling)

1/16 teaspoon instant yeast

74 grams cool water

For the Final Dough

All of the starter

270 grams (2 1/4 cups) organic unbleached all purpose flour (Central Milling)

57 grams (1/4 cup) cold water

2 large eggs, room temperature

57 grams (4 tablespoons) unsalted butter, at a cool room temperature (I used 2 Tbsp of EVOO instead)

1 teaspoon vanilla extract

Zest of one orange (I used 1 lime instead)

2 1/4 teaspoon SAF Gold yeast (I used 1 tsp instead and gave the dough extra time)

6 grams (1 teaspoons) salt

67 grams (1/3 cup) granulated sugar

100 grams (1/2 cup) golden raisins

45 grams (1/2 cup) chopped dried apricots

55 grams (1/2 cup) dried pineapple

100 grams (1/2 cup) dried cranberries

1 cup boiling water

2 teaspoons Swedish pearl sugar (optional), skipped


For the Starter

1. Add all of the starter ingredients to a bowl and stir with a wooden spoon or dough whisk. Cover and let rise overnight at room temp, 8 to 12 hours.

For the Final Dough

1. Combine all of the dough ingredients up to the dried fruit in the bowl of a bread machine (BM). Select the Dough cycle and knead until combined (about 10 min). 

2. With the BM running, drizzle in the olive oil until fully incorporated.

3. Let the BM complete the Dough cycle which takes 90 min in mine as it includes the first rise. Refrigerate the dough for several hours (optional).

4. In the meantime, soak the dried fruit in the hot water for 15 min. Drain the fruit immediately and let it dry on paper towels before incorporating it into the final dough.

5. Deflate the dough and knead in the drained fruit.

6. Divide the dough into two. As best you can, form the dough into two balls (it should be very sticky; use oiled hands for easy handling of the dough). Place each dough ball into a 6" spring form pan with tall sides.

7. Let rise until doubled, about 1 1/2 to 2 hours. Or, cover both pans with oiled plastic wrap and refrigerate overnight. The next morning, remove the breads from the fridge and let them continue rising on the counter until doubled in size (this took 3 hours for me because I used less yeast).

8. Preheat your oven to 400 degrees F.

9. Bake the bread for 10 minutes, and then reduce the oven temperature to 325 degrees F.

10. Bake for an additional 20 minutes, until the bread reaches an interior temperature of at least 190 degrees F. You may need to tent the pans at the halfway mark. It's important that the bread reaches the correct internal temperature.

11. Cool the loaves completely on a wire rack. I like to brush the bread with a little butter for a nice shine :)

12. Keep leftovers well wrapped. Freeze them if you won't be able to finish them in a day or two. Toast leftover bread for extra flavor.

1 comment:

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