3 Aug 2022
COMPOSITION
- Pre-dough
- Final dough
- Decoration
INGREDIENTS
WORKING METHOD
Pre-dough
Final dough
Decoration
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 egg yolk and sugar in 3 step. When dough in smooth add the butter and melted chocolate and mix in order to have an homogeneus dough. Add orange and grains. Mix for 1 min. at slow speed.
Dough temperature: 26-27°C
Bulk proof: 30°C for 60 min. at 75% H.R
Divide: 1000g
Final Proofing: 4-5 hours at 30°C and 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, 1000 g weight, demper 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.
Decoration
Temper the Belcolade Selection Noir Cacao-Trace at 30°C and glaze the cooled panettone.
Let it cool upside down
