For the biga:
6g of fresh brewer's yeast (2g if you use dry yeast)
80g of manitoba flour (13g of protein)
40g of cold water
For the first panettone dough:
225g of manitoba flour (13g of protein)
115g of cold water
6g of fresh brewer's yeast
70g of sugar
3 yellow egg yolks (55g)
70g of Bavarian butter at room temperature
biga
For the second panettone dough:
first dough
60g of manitoba flour (13g of protein)
100g of Bavarian butter
3 yellow egg yolks
1 vanilla pod (or 2 teaspoons vanilla extract)
20g of honey
35g of diced candied citron
35g of diced candied orange
130g of sultanas
untreated orange peel
untreated lemon peel
5g of salt
Негізгі бет Тәжірибелік нұсқаулар және стиль Soft and delicious panettone, recipe explained step by step
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