A long leavened bake, made in stages. Below, in order, the ones that matter. The numbers Heros still has to give us, hours and temperatures, are marked [to be confirmed].
Lievito madre is a dough of flour and water holding wild yeasts and lactic bacteria. It is kept alive with regular feeding. How old Heros’s is and how he looks after it: [to be confirmed].
Hours: [da confermare]Temperature: [da confermare]
The mother yeast is refreshed with flour and water and left to ferment. This is the base of the panettone: it gives the strength to carry the rest of the ingredients.
Hours: [da confermare]Temperature: [da confermare]
The remaining ingredients are added to the first dough, in several stages. Recipe and quantities: [to be confirmed]. The dough is worked until smooth and elastic.
Hours: [da confermare]Temperature: [da confermare]
The dough is divided, rounded and placed in the paper mould. It is the dark brown paper case you see on the finished panettone.
Hours: [da confermare]Temperature: [da confermare]
The panettone bakes in an oven at a controlled temperature, until the crust is golden. Time and temperature: [to be confirmed].
Hours: [da confermare]Temperature: [da confermare]
Straight from the oven, the panettone is skewered and hung upside down. That way it does not collapse as it cools.
Hours: [da confermare]Temperature: [da confermare]
After baking, the panettone rests. For how long: [to be confirmed].
Hours: [da confermare]Temperature: [da confermare]
The panettone is packed for the journey. Materials and method: [to be confirmed].
Hours: [da confermare]Temperature: [da confermare]
At INEO bread is not a side dish: the bread trolley won Gambero Rosso’s “Best Bread on the Table” award. Panettone is another festive bread, made of leaven and time.
Why Heros decided to make it, and what sets it apart from the others: [to be confirmed], in his own words.
Quote from Heros — to be supplied
Orders from 15 November 2026. Shipping from 1 December 2026, Italy only.