PANDORO WITH REGINA

Name: PANDORO WITH REGINA
Total time: 21 h
Ingredients: PRE-DOUGH AT 11 A.M.; 1000 g Regina - with active natural yeast, without emulsifiers; 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 powdered sugar; 50 g cocoa butter (melted); 20 g 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

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

Total time

21 Hours

Baking/cooking time

60 Minutes

Rest time

19 Hours 30 Minutes

Ingredients

3 pcs.

Portions

		PRE-DOUGH AT 11 A.M.
1000	g	Regina - with active natural yeast, without emulsifiers
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	powdered sugar
50	g	cocoa butter (melted)
20	g	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 when 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

Combine all the ingredients together, adding the eggs last. Set aside in the fridge.

BIGA AT 2 P.M.

KNEADING TIME* 4 min. first speed + 5 min. second speed or when 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. Then gradually add the cream.

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. 10-12 hrs at 23 °C and 80% humidity or at least until the dome of the pandoro emerges 3 cm from the mould.

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

*The recipe is to be adapted according to the technology 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

Regina - with active natural yeast, without emulsifiers

PRODUCT LINE ACTIVEOur "queen" (from Italian "regina") when it comes to special mixes for traditional sweet yeast doughs like Panettone, Pandoro, Colomba etc. with a shelf life of min. 3 months. With lievito madre natural yeast with active yeasts. Thanks to our delicate production process, our fresh lievito madre can be dried in such a way that the powdered form is in no way inferior to the fresh one.Ideal for indirect dough process and natural proofing, without having to add yeast.Dosage: 70%.Advantages using our mix with lievito madre:>Clean label without emulsifiers>harmonious balanced mix>It increases fermentation stability and tolerance.>Open-pored and soft finished product>It improves the flavour of products by enhancing the taste of the flours used.>It prolongs the shelf life of a product.>No need for baking agents.

15 kg