Panettone with la Classica
Source: https://www.meranermuehle.it/rcp_recipe/panettone-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 | EVA organic lievito madre natural yeast dried |
| 150 | g | Gran Lievitati - soft wheat flour type 0 |
| 400 | ml | water |
| 100 | g | egg yolk (cat. A) |
| 200 | g | butter |
| 1 | g | compressed yeast |
| 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 |
| 150 | g | sugar |
| 150 | g | egg yolk (cat. A) |
| 200 | g | butter |
| 400 | g | sultanas |
| 300 | g | candied 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.
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, egg yolk, butter, flavourings and finally, the fruit and/or sultanas.
DOUGH TEMP. 25-28 °C
RESTING TIME approx. 30-45 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.
*Recipe is to be adapted according to the technique and machinery used.
CATEGORY
