Panettone with Organic Divina
Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-organic-divina
Total time
19 Hours
Baking/cooking time
55 Minutes
Rest time
17 Hours
45 Minutes
Ingredients
3 pcs.
| PRE-DOUGH | ||
| 500 | ml | water |
| 100 | g | organic egg yolk (cat. A) |
| 200 | g | organic butter |
| 1 | g | organic compressed yeast |
| FINAL DOUGH | ||
| 1801 | g | pre-dough |
| 300 | g | Organic soft wheat flour type 0 violet |
| 50 | ml | water |
| 300 | g | organic cane sugar |
| 50 | g | organic honey |
| 150 | g | organic egg yolk (cat. A) |
| 200 | g | organic butter |
| 25 | g | organic cocoa butter |
| 400 | g | organic sultanas |
| 300 | g | organic candied fruit |
| 1000 | g | Organic Divina - with natural yeast, without enzymes and emulsifiers |
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, honey, egg yolk, butter, cocoa butter 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 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 to the technique and machinery used.
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