PANETTONE FIGS AND CHOCOLATE

Knead DOLCE FORNO , yeast and all the water for 5-10min.
When the dough is stiff add sugar and then gradually the yolks ,keep kneading until the dough is well-combined and smooth.
At the end, add softened butter in 3-4 times.
Make sure that the temperature of the dough is 26-28°C.
Let rise in a proover  for 12-14 hours at 22-24°C with the 70-80% of relative humidity.

If the proofer room is devoid of humidifier, cover the dough with a plastic cloth.
The dough shall quadruple its initial volume.

Emulsify all the ingrediens togheter using a blender

Cover with plastic wrap and allow to set, room-temperature, overnight.

Add DOLCE FORNO  and water to the first dough and knead for 5-10 minutes.
When combined start adding the egg yolk in 3 times.
Add the ganache in 4 round.

Finish the dough by adding the inclusions.
Let the dough rest in the proover room at 28-30°C for about one hour.
Divide the dough into 1100g portions and roll each portion up into into a ball shape.
Move onto boards or trays and leave to rest in the proover at 28-30°C for another 10-15 minutes.
Roll them up tight again and transfer into 1kg paper moulds.
Put in the proofer room at 28-30°C with relative humidity of about 70-80% for 3-4 hours, until the top of the dough nearly leans out of the edge of the mould (1 cm below). If the proover is devoid of humidifier, cover the dough with plastic sheets.