Ingredients
Ingredients for 2 panettone of 750 g or 1 panettone of 1.5 kg
First dough:
400 g strong flour made from Italian grains
140 g sourdough in a bag
140 g fine granulated sugar
170 g Water
150 g Egg yolk from free-range hens
180 g Butter 82%
QB Pearls Madagascar vanilla pod
Second Dough:
100 g Italian wheat flour
5 g Malt Extract
30 g Acacia honey
60 g fine granulated sugar
4 g Fructose
85 g Egg yolk
11 g Sale
100 g Butter 82%
Suspensions:
240 g Selected raisins
240 g handcrafted candied organic Ribeira orange
35 g handcrafted candied Diamond Cedar
Preparation
First dough procedure:
Weigh all the ingredients divided as per the recipe.
Mix together the flour, sourdough starter, sugar and the first part of the yolk with the water, work well until you obtain an almost smooth dough, being careful not to obtain a too shiny dough, add the second part of the yolk and lastly the butter. at 25°C, the operation should not last more than approximately 20/25 minutes.
Final temperature: 26°C
Leavening: 26°C for 12-15 hours with 75% humidity
Note: The dough should triple
Second dough procedure:
Weigh all the ingredients divided as per the recipe.
Knead the first tripled dough with the flour, leave to knead for at least 15 minutes at 1st speed, incorporate the sugar with the honey and the aromas twice, leave to knead well and incorporate the mixture, egg yolk, salt and always twice butter at 25°C.
*If necessary add water.
Mix together the candied fruit with the raisins rehydrated and dried the previous day, incorporate into the mixture and mix for 2-3 minutes.
Remove the dough from the mixer and place it in a container of the right size.
Final temperature: 25°-26°C
Bet: 45 minutes at 28°-30°C
Size: Weigh according to the molds
Graduation: Give a light fold and leave to prime.
Primed: 30min at 28°-30°C
Graduation: Pile tightly and put the dough inside the cups
Leavening: 28°-30°C for 5-6 with RH 75%
Cooling: Cool for at least 15 minutes in the fridge at +4°C before glazing and baking.
Cooking:
750 g 40 minutes at 160° Valve open for the first 10 minutes, then closed.
1500 g 70 minutes at 150° Valve open for the first 10 minutes, then closed.
*Cooking time will vary depending on the size, height, shape and type of oven.
The product is cooked when it reaches 94°C at the core.
Once baked, fork the panettone with special forks and leave to rest upside down for at least 15/18 hours.
Wrap and package
