**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's 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 First dough (Part 1 https://youtu.be/QElkPnmIU0E?si=Z1FtVJ_TJ3Cp7nIE) Panettone flour 400g Pasta madre 115g Water 200g (yes please weigh it) Sugar 125g Yolks 90g Butter 120g Second dough (Part 2 https://youtu.be/xINrVmNsAQI?si=8cIIjME1xX77Y9L2) 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/post/how-to-make-naturally-leavened-panettone-with-pasta-madre 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 Panettone molds 1:10 How to skewer 2:45 Another Shaping 4:30 Scarpatura 5:13 Flipping panettone 5:58 Cutting and reveal