Panettone

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Person Number 11 x 930 g loaves

Cooking preparation

Click to discover the ingredients

Evening dough
Morning dough

Ingredients

Flour

2.5 kg

Sourdough starter

0,750 kg

Cold water

1.250 kg

Egg yolk

470g

Softened butter

470g

Sugar

470g

Flour

625g

Sugar

625g

Softened butter

425g

Cold egg yolk

425g

Powdered malt

15g

Salt

30g

Acacia honey

160g

Vanilla beans

2

Orange (peel)

1

Lemon (peel)

1

Sultanas

1.250 kg

Diced candied orange

700g

Machine

Planetary Mixers

PREPARATION.

01.

Mix cold flour, sourdough starter, cold water, fold in yolks a little at a time, add sugar a little at a time and lastly butter. Then knead with BE10 planetary mixer. Dough temperature should be 22/23°C when done.

02.

Rest 12 hours at 23°C without a lid or at room temperature in the oven switch off checking the initial temperature which should not exceed 26/27°C.

03.

Please note: if the dough rises too much, even more than four times its initial volume, measure the pH. If it falls between 5.1 and 5.35 you can blast chill it at negative temperature covered on a shallow pan to allow the temperature to drop by at least 12/15°C.

04.

Re-knead the dough kneaded the evening before with just powdered malt and flour until reaching a smooth and dough that holds its shape.

05.

Add salt and then little by little the remaining ingredients keeping diced candied fruit and sultanas at the end. The end temperature of dough should be 23/24°C.

06.

Let rest at room temperature for 45 min, cut into pieces of desired weight, round the dough, rise for about 8 h, glaze, sprinkle with sugar grains, add a few unpeeled almonds and it’s ready to bake.

07.

Bake at 150 degrees for about 50 minutes, or until 92°C core temperature, turn them upside down immediately after taking out. Let them dry for about 12 h.

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