Panettone with chocolate chips with Divina
Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-chocolate-chips-with-divina
Total time
19 Hours
Baking/cooking time
55 Minutes
Rest time
17 Hours
Ingredients
3 pcs.
| PRE-DOUGH | ||
| 1000 | g | Divina - with natural yeast, without enzymes |
| 500 | ml | water |
| 100 | g | egg yolk (cat. A) |
| 200 | g | butter |
| 1 | g | compressed yeast |
| COCOA EMULSION | ||
| 300 | g | butter |
| 150 | g | chocolate mass |
| FINAL DOUGH | ||
| 1801 | g | pre-dough |
| 300 | g | Gran Lievitati - soft wheat flour type 0 |
| 50 | ml | water |
| 300 | g | sugar |
| 50 | g | honey |
| 150 | g | egg yolk (cat. A) |
| 450 | g | cocoa emulsion |
| 600 | g | chocolate chips/fruit |
| q.s. | flavouring |
Preparation
PRE-DOUGH
KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded. Then add the butter.
DOUGH TEMP. 26 - 27 °C
RESTING TIME 10-12 hrs, covered with a cloth, at 27 °C or until the volume has quadrupled.
COCOA EMULSION
Melt the cooking chocolate. Add the butter and emulsify together. Add emulsion to the dough.
FINAL DOUGH
KNEADING TIME* 4 min. first speed + 7 min. second speed or until the dough is smooth and dry. Add in the following order: sugar, honey, egg yolk, cocoa emulsion, flavourings and finally, the chocolate drops and/or fruit.
DOUGH TEMP. 26-27 °C
RESTING TIME approx. 45 min. at 30 °C
SHAPING Divide into 1070 g pieces and turn two times.
LEAVENING approx. 4-5 hrs at 28-30 °C with 80% humidity or until the volume has doubled.
BAKING* 180 °C for approx. 35 min. with closed valve + 20 min. at 170 °C with open valve.
*Recipe is to be adapted to the technique and machinery used.
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