DOLCE FORNO MAESTRO |
acqua |
zucchero semolato |
tuorlo d'uovo |
burro 82% m.g. |
lievito |
miele |
sale |
pasta d’arancia candita |
bacche di vaniglia |
uvetta sultanina |
Canditi d'arancia a cubetti |
FIRST DOUGH (EVENING DOUGH)
Ingredients
6500g
water
2400g
caster sugar
500g
egg yolk
1600g
unsalted butter 82% fat
2000g
yeast
30g
Preparation
-Start the dough with the DOLCE FORNO MAESTRO, the yeast, all the water provided in the recipe and knead for at least 10 minutes.
-When the dough begins to form, add the sugar and a part of the egg yolk, then add the remaining yolk in several stages until you obtain a smooth structure.
-Finish with the soft butter which will be added in 3-4 times.
-Check that the temperature of the dough is 26-28°C.
- Leave to rise at 22-24°C for 12-14 hours with humidity of 70-80% or if you do not have a humidifier, cover the tub with a plastic sheet.
-The dough will have to quadruple its volume.
SECOND DOUGH
Ingredients
3500g
egg yolk
1250g
unsalted butter 82% fat
1700g
caster sugar
700g
water
800g
honey
350g
salt
110g
candied orange paste
500g
vanilla beans
10g
raisins
3000g
candied orange peel cubes
2500g
Preparation
-The following morning the dough should be quadrupled and slightly rounded.
-Add the required quantities of DOLCE FORNO MAESTRO, water to the evening dough and knead for 5-10 minutes.
-Once the ingredients have been absorbed, add the sugar, salt, a part of the egg yolk and continue kneading.
-Then add the remaining egg yolk twice.
-Separately create the mixture of soft butter, honey, orange paste and vanilla and incorporate it into the paste 4 times.
-Check that the temperature of the dough is 26-28°C. If the temperature is lower, it is advisable to slightly heat the candied fruit and sultanas on a baking tray by placing them in the oven for 1-2 minutes.
-Gently incorporate the sultanas and candied fruit.
-Place the dough to proof in the leavening cell at 28-30°C for 60-70 minutes.
- Divide the dough into the desired sizes, then roll up and place on baking trays or boards and leave to rest for another 20 minutes at 28-30°C.
-Roll up again and place in the appropriate paper moulds.
-Place in a leavening cell at 28-30°C with relative humidity of approximately 60-70% for 4-5 hours, until the top of the dough reaches approximately 1 cm from the mould; if the cell does not have a humidifier, keep the panettone covered with plastic sheets.
Final composition
-After leavening, leave the panettone exposed to the ambient air for 20-25 minutes so that a skin forms on the surface.
-With a sharp knife, make two superficial incisions forming a cross (the cuts to be made on the surface of the panettone must not be too deep and are necessary to give the finished product its characteristic and traditional shape).
-Cut the four edges under the skin and insert a small knob of cold butter in the center of the panettone.
-Cook at 165-185°C for variable times depending on the weight (about 35-40 minutes for 500 gram panettone, 50-60 minutes for 1000 gram panettone), until reaching 92-94°C at the core.
-Upon exiting the oven, turn the panettone upside down, using the appropriate panettone turners.
- Freshly baked panettone must be left to cool upside down for 8-10 hours before packaging in moplefan bags.
IRCA products in the recipe
PASTRY
