Apple and grains Panettone

Knead Tegral Dolcinote 100/CL, water, egg yolks, and (brewer’s) yeast until obtaining a homogeneous dough. Add the butter and continue kneading until the dough is smooth. Place the dough in proofers set to 26-27°C with 75% humidity. Allow it to proof for 12-14 hours, or until the dough has quadrupled in volume.

• Mixing spiral: Knead the pre-dough, Tegral Dolcinote 100 CL and water. Add in sequence, honey, sugar and egg yolk in 3 steps. In the end, add butter. Once the dough is smooth, add the inclusions. 
• Dough temperature: 27-28°C
• Bulk fermentation: 1h at 30° and 75% humidity 
• Scaling and pre-shaping: Make a ball with the dough
• Intermediate proofing: 15-20min at room temperature and put it in the panettone mold
• Final fermentation: 4-5h at 30°C and 75% humidity.
• Decoration before baking: Engrave the top of the panettone in an X shape and place a small piece of butter in the center. 
• Baking: Bake at 165°C for 45 minutes. Open the valve for the last 10min. 
• Finition: Remove from the oven and leave to hang upside down by inserting a knitting needle through the bottom of the panettone and turn down on the rack.