DOUCH REST: 10-12 hours at 27-30°C or until the dough has quadrupled. Cover with plastic wrap without humidity.
MIXING: 4 min. slow + 7 min. fast. Or until the dough separates from the edge of the kettle. In order, add sugar, invert sugar, margarine, egg yolk, cocoa butter, and last fruit / raisins.
DOUGH TEMPERATURE: 25-28°C
DOUGH REST: approx 45 min. at 28-30°C
DOUGH PIECES: Divide dough into 1,070 g pieces, fold in and round to panettone form
PROOFING: approx. 3-5 hours at 28-30°C, with 85% humidity or up to double the volume
BAKING*: 180°C, approx. 35 min with steam + 20 min. with open the valve
Panettone to 750 g +15 min.
Panettone to 500 g +10 min.
Immediately skewer the panettone, immediately turn and cool upside down.
*The recipe has to be adjusted to the technique and tools used.