Panettone Divina

Times

Preparation
stopwatchIcon 18h 5'
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019 55'

Ingredients

PRE-DOUGH
1.000 g DIVINA
500 g Water
100 g Egg yolk
1 g Yeast
200 g Butter

MAIN DOUGH
1.801 g PRE-DOUGH
300 g GRAN LIEVITATI - Soft wheat flour 
50 g Water
300 g Sugar
50 g Honey
200 g Egg yolk
300 g Butter
25 g Cocoa butter
900 g Candied fruits/raisins
Flavourings

Preparation

PRE-DOUGH PRODUCTION
KNEADING TIME*: 4 min. slow + 5 min. fast. Or until the dough separates from the edge of the bowl. Then add butter.
DOUGH TEMPERATURE: 25-28 °C
DRAWING: 10-12 hours at 27-30°C or until the dough has quadrupled in size. Cover with plastic wrap without humidity.

MAIN DOUGH PREPARATION
KNEADING TIME*: 4 min. slow + 7 min. fast. Or until the dough separates from the edge of the kettle. Add in order sugar, hong, egg yolk, butter, cocoa butter and last fruit/ raisins.
DOUGH TEMPERATURE: 25-28°C
DOUGH RISING: approx. 45 min. at 30°c
DYING: Shape 1.070 g of dough, fold in and place in panettone form.
COOKING: about 3-5 hours at 28-30°C and 85% humidity or until doubled in volume.
BAKING TIME*: 180°C approx. 35 min. with closed draught + 20 min. at 170°C with open draught.
Panettone to 750 g +15 min.
Panettone to 500 g +10 min.
Immediately skewer the panettone, turn it immediately and let it cool upside down.

*The recipe must be adapted to the technology used.


Products used

Gran Lievitati - soft wheat flour type 0
The ideal flour for seasonal leavened products like panettone, pandoro, colomba and other high-quality baked goods. The flour stands up for its elevated gluten content. Without ascorbic acid.W 350 - 390 | p/l 0,70 – 0,80 | water absorption > 55,0 % | stability > 10,0 min| wet glue > 34,0 %

15 kg

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