Panettone with chocolate chips with la Classica
Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-chocolate-chips-with-la-classica
Total time
19 Hours
Baking/cooking time
55 Minutes
Rest time
17 Hours
45 Minutes
Ingredients
3 pcs.
| PRE-DOUGH | ||
| 600 | g | LA CLASSICA 8-16 - FLOUR WITH LIEVITO MADRE NATURAL YEAST FOR SHORT TO MEDIUM LEAVENING |
| 150 | g | Gran Lievitati - soft wheat flour type 0 |
| 150 | g | Lievito Madre (inactive) 10x1kg |
| 400 | ml | water |
| 100 | g | egg yolk (cat. A) |
| 200 | g | butter |
| 1 | g | compressed yeast |
| COCOA EMULSION | ||
| 300 | g | butter |
| 150 | g | cocoa mass |
| FINAL DOUGH | ||
| 1601 | g | pre-dough |
| 400 | g | LA CLASSICA 8-16 - FLOUR WITH LIEVITO MADRE NATURAL YEAST FOR SHORT TO MEDIUM LEAVENING |
| 60 | ml | water |
| 300 | g | sugar |
| 50 | g | honey |
| 150 | g | egg yolk (cat. A) |
| 450 | g | cocoa emulsion |
| 600 | g | chocolate chips/fruit |
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. 25-28 °C
RESTING TIME 10-12 hrs, covered with a cloth, at 27-30 °C or until the volume has quadrupled.
COCOA EMULSION
Mix together both ingredients and set aside at room temperature. Add to the dough mixture.
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 chips or the 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 to be adapted to the technique and machinery used.
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