DOLCE FORNO |
11.000g |
water |
3.300-3.400g |
unsalted butter 82% fat |
3.000g |
fresh yeast |
20g |
egg yolk |
2.500-2.600g |
caster sugar |
800g |
salt |
90g |
whole chestnut |
4.000g |
MORELLINA |
1.250g |
PEPITA FONDENTE 600 |
1.500g |
BRIOBIG |
1000g |
egg whites |
600-650g |
FIRST DOUGH:
Ingredients
6.500g
water - (28-30 °C)
3.300-3.400g
unsalted butter 82% fat - (morbido)
1.000g
fresh yeast
20g
Preparation
FINAL DOUGH:
