This year, dear friends, I wanted to publish the entire video of the making of the typical Christmas dessert, Panettone in sourdough.
Even though it is clearly a rather demanding dough, I will describe all the ingredients and the procedure here... I wish you all happy holidays and a happy Christmas..
Ingredients: First dough
Technical Flour W 400 I use Giovanna's. 220 g
Butter 40 g
Malt g 5
90 g mother yeast refreshed 3 times every 4 hours.
60 g egg yolks cold from the fridge
75g granulated sugar
Whole milk 175g fresh from the fridge
I would like to give you a little advice.
For this dough it would be better to have a planetary mixer and when kneading never heat your dough above 24/25 degrees otherwise the panettone will not come out.
At the end of the dough, leave everything in the bowl of the mixer, put a transparent film on top and leave to rise in a turned off oven at around 20 degrees for around 12 hours, or in any case until the mixture doubles.
Second dough
Ingredients
Giovanna flour for panettone w 400 proteins 15/16 g
Flour
candied orange 15 g
Granulated sugar 75 g
Cold egg yolks 60 g
Salt 3 g
Butter 60 g Creamed butter at room temperature
Sultanas 75 g
Candied orange fruit 75 g
Pirlatura on the workbench and rest for an hour under a cloth
after an hour do the pirlatura again and another hour's rest.
Now we put the mixture in the panettone container and with a cloth on top let it rise in the oven for approximately 6/7 hours or in any case until the dough has tripled.
When the mixture has tripled, we remove it from the oven and turn the oven on to 170 degrees fan assisted.
after about 30 minutes of cooking we insert the probe into the panettone and calculate 92 degrees in the center of the dough when this temperature is reached we turn off the oven and remove our Panettone it will be cooked and to you all happy holidays and happy Panettone....
Hellooooo
Негізгі бет Panettone in Mother Yeast 2023
Пікірлер: 4