PANDORO WITH COCOA WITH DIVINA

Name: PANDORO WITH COCOA WITH DIVINA
Total time: 19 h
Ingredients: PRE-DOUGH AT 11 A.M.; 1000 g Divina - with natural yeast, without enzymes; 150 ml milk; 150 ml cream; 250 g egg whole (cat. A); 150 g egg yolk (cat. A); 5 g compressed yeast; EMULSION; 50 g butter; 100 g egg whole (cat. A); 600 g butter; 300 g sugar; 110 g powder sugar; 50 g cocoa butter (melted); 250 g cocoa mass (melted); 20 ml rum; 5 g salt; 1 g vanilla; BIGA AT 2 P.M.; 200 g Gran Lievitati - soft wheat flour type 0; 100 g egg whole (cat. A); 25 ml water; 30 g sugar; 5 g compressed yeast; FINAL DOUGH AT 4:30 P.M.; 1755 g pre-dough; 360 g biga; 200 g Gran Lievitati - soft wheat flour type 0; 100 g honey; 50 ml milk

Source: https://www.meranermuehle.it/rcp_recipe/pandoro-with-cocoa-with-divina

Total time

19 Hours

Baking/cooking time

60 Minutes

Rest time

18 Hours 30 Minutes

Ingredients

3 pcs.

Portions

		PRE-DOUGH AT 11 A.M.
1000	g	Divina - with natural yeast, without enzymes
150	ml	milk
150	ml	cream
250	g	egg whole (cat. A)
150	g	egg yolk (cat. A)
5	g	compressed yeast
		EMULSION
50	g	butter
100	g	egg whole (cat. A)
600	g	butter
300	g	sugar
110	g	powder sugar
50	g	cocoa butter (melted)
250	g	cocoa mass (melted)
20	ml	rum
5	g	salt
1	g	vanilla
		BIGA AT 2 P.M.
200	g	Gran Lievitati - soft wheat flour type 0
100	g	egg whole (cat. A)
25	ml	water
30	g	sugar
5	g	compressed yeast
		FINAL DOUGH AT 4:30 P.M.
1755	g	pre-dough
360	g	biga
200	g	Gran Lievitati - soft wheat flour type 0
100	g	honey
50	ml	milk
25	ml	water
1436	g	emulsion

Preparation

PRE-DOUGH AT 11 A.M.

KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded. Then, add the butter.

DOUGH TEMP. 26-28 °C

RESTING TIME 5 hrs, covered with a cloth, at 28 °C or until the volume has tripled.

EMULSION

Melt the cocoa mass then mix it in together with all the ingredients. Set aside in the fridge. BIGA AT 2 P.M.

KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded.

DOUGH TEMP. 26-28 °C

RESTING TIME 2.5 hrs, covered with a cloth, at 27-30 °C or until the volume has tripled.

FINAL DOUGH AT 4:30 P.M.

KNEADING TIME* 4 min. first speed + 7 min. second speed or until the dough is smooth and dry. Gradually add the emulsion.

DOUGH TEMP. 26-28 °C

RESTING TIME approx. 20 min. at 30 °C

SHAPING Divide into 1045 g pieces and turn two times.

LEAVENING approx. 10-11 hrs at 18 °C and 80% humidity or until the dome emerges 3 cm from the mould.

BAKING* 170 °C for approx. 35 min. with closed value + 25 min. at 160 °C with open valve.

*Recipe is to be adapted to the technique and machinery 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

Divina - with natural yeast, without enzymes

PRODUCT LINE INACTIVEOur Divine mix (from Italian "divina") when it comes to special mixes for traditional sweet yeast doughs like Panettone, Pandoro, Colomba etc. with inactive lievito madre natural yeast. Baker's yeast can be added individually. An ideal mix, easy to handle with a minimum shelf life of three months. Dosage: 70%.Advantages using our mix with lievito madre:> without enzymes> for long (with pre-dough) or direct (with the addition of yeast) dough process> increases fermentation stability and tolerance.> open-pored and soft finished product> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.

15 kg

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PANDORO WITH COCOA WITH DIVINA

Ingredients

Preparation

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