**please excuse the awkward music. Had to edit due to copyright issues, and there was limited editing I could do **

Hello, this is a video on how I make the second dough (secondo impasto) for a naturally leavened panettone. It is leavened using pasta madre. This recipe is adapted from Piergiorgio Giorilli's classic panettone. Please watch Part 1 if you haven't.

Please turn on captions (cc) for explanations throughout the video.
I separated the videos to a few parts, otherwise the video will be very lengthy. This video is ONLY the second dough and shaping.

This recipe makes about 4 panettone in 500g molds

First dough (Part 1)
Panettone flour 400g
Pasta madre 115g
Water 200g (yes please weigh it)
Sugar 125g
Yolks 90g
Butter 120g

Second dough (this video)
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.
https://lilyartisan.wixsite.com/bakes...

Disclaimer: This is how I do it, and I do not have any professional training from any baking school. I'm a hobbyist, and I'm 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 Fermented 1st dough
0:40 Mixing starts
6:17 Fold, bulk proof
7:21 Shaping