DOLCE FORNO |
10.000g |
water |
3.200g |
caster sugar |
1.200g |
egg yolk |
2.850g |
unsalted butter 82% fat |
3.700g |
yeast |
30g |
honey |
350g |
salt |
110g |
GRANELLA DI NOCCIOLA |
2000g |
SFERETTE CIOCCOLATO CAFFE' |
3000g |
COVERDECOR CAFFE' |
|
COVERDECOR WHITE CHOCOLATE |
FIRST DOUGH
Ingredients
6500g
water
2400g
caster sugar
500g
egg yolk
1600g
unsalted butter 82% fat
2000g
yeast
30g
Preparation
Combine DOLCE FORNO, yeast and water, knead for at least 10 minutes.
When the dough begins to form, add sugar and a little bit of egg yolk, then add the remaining yolk in several rounds until a smooth structure is obtained.
Finish with the soft butter which will be added 3-4 times.
Check that the temperature of the dough is between 26-28 ° C.
Place the dough in a container and let it proove in a proover at 22-24 ° C for 12-14 hours with 70-80% humidity.
The dough is ready when has reached 4 times it's volume.
SECOND DOUGH
Ingredients
3500g
egg yolk
1250g
unsalted butter 82% fat
1700g
caster sugar
700g
water
800g
honey
350g
salt
110g
2000g
Preparation
Start kneading the first dough with the DOLCE FORNO and water for 5-10 minutes.
Once the ingredients have been combined, add the sugar, salt, honey and part of the yolk and continue to knead.
Then add the remaining yolk in 2 times.
Start adding soft butter in 4 times, until fully absorbed.
Check that the temperature of the dough is 26-28 ° C.
Gently incorporate the inclusions.
Place the dough in a proover at 28-30 ° C for 60-70 minutes.
Divide the dough into 1100g then roll them up and place on trays or boards and let it rise in the prover for another 20 minutes at 28-30 ° C.
Roll up again and place in 1kg paper molds.
Put in a leavening cell at 28-30 ° C with relative humidity of about 60-70% for 4-5 hours, until the top of the dough reaches about 1 cm from the mold.
Final composition
Once fully prooved leave the panettone at room temperature for 20-25 minutes until obatined a dry skin on the surface.
With a sharp knife, make two superficial incisions forming a cross.
Bake at 165-185 ° C for 50-60 minutes ,until reaching 92-94 ° C at the core.
Once they come out of the oven, turn the panettone upside down, using the panettone racks.
Freshly baked panettone must be left to cool upside-down for 8-10 hours before being packaged in moplefan bags.
Glaze the panettone with the two COVERDECORS, creating a marbled effect.
Decorate with MOCCA BEANS and LEAVES MARBLED DOBLA.
