3 Aug 2022
COMPOSITION
- Pre-dough
- Final dough
INGREDIENTS
WORKING METHOD
Pre-dough
Final dough
Pre-dough
Knead all the ingredients except the fat until dough is smooth and dry.
Then incorporate fat.
Dough proofers 22-23°C at 75% H.R. for 12-14 hours and in any case until quadrupling the volume.
Final dough
Knead the evening dough, Tegral Dolcinote 100 CL and water until the dough is smooth and dry. Add in sequence, honey, sugar and egg yolks in 3 step. In the end add butter and when the dough is smooth add fruits and raisins.
Dough temperature: 26-27°C.
Bulk proof: 30°C for 60 min. at 75% H.R
Divide: 1100 g.
Final Proofing: 4-5 hours at 30°C with 75% H.R.
Decoration before baking: engrave panettone as an X shape and put in the center a little piece of butter.
Bake at 165° for 55 min. (rotative, 1100 g weight, damper closed for 35 min. and open 20 min.). Bake until the inner part of the panettone reaches 94°C, then 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
