Panettone with Divina
Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-divina
Total time
19 Hours
Baking/cooking time
55 Minutes
Rest time
13 Hours
Ingredients
3 pcs.
| PRE-DOUGH | ||
| 1000 | g | Divina - with natural yeast, without enzymes |
| 500 | g | water |
| 100 | g | egg yolk |
| 1 | g | yeast |
| 200 | g | butter |
| MAIN DOUGH | ||
| 1.801 | g | pre-dough |
| 300 | g | Gran Lievitati - soft wheat flour type 0 |
| 50 | g | water |
| 300 | g | sugar |
| 50 | g | honey |
| 150 | g | egg yolk |
| 200 | g | butter |
| 25 | g | cocoa butter |
| 400 | g | sultanas |
| 300 | g | candied fruits/raisins |
| q.s. | flavourings |
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 when the volume has quadrupled.
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, butter, cocoa butter, flavourings and finally, the fruit and/or sultanas.
DOUGH TEMP. 25-28 °C
RESTING TIME approx. 45 min. at 30 °C
SHAPING Divide into 1070 g pieces and turn two times.
LEAVENING approx. 3-5 hrs at 28-30 °C and 85% 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.
*The recipe is to be adapted according to the technology and machinery used.
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