Pandoro with Divina
Source: https://www.meranermuehle.it/rcp_recipe/pandoro-with-divina
Total time
19 Hours
Baking/cooking time
60 Minutes
Rest time
18 Hours
30 Minutes
Ingredients
3 pcs.
| 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 |
| 50 | g | butter |
| EMULSION | ||
| 100 | g | egg whole (cat. A) |
| 600 | g | butter |
| 300 | g | sugar |
| 110 | g | powder sugar |
| 50 | g | cocoa butter (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 |
| 50 | ml | milk |
| 100 | g | honey |
| 25 | ml | water |
| 1186 | 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
Mix all the ingredients together then place 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% of humidity or when the dome emerges 3 cm from the mould.
BAKING* 170 °C for approx. 35 min. with closed valve + 25 min. at 160 °C with open value.
*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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