Panettone with chocolate chips with Divina
Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-chocolate-chips-with-divina
Total time
19 Hours
Baking/cooking time
55 Minutes
Rest time
17 Hours
Ingredients
3 pcs.
| PRE-DOUGH | ||
| 1000 | g | Divina - with natural yeast, without enzymes |
| 500 | ml | water |
| 100 | g | egg yolk (cat. A) |
| 200 | g | butter |
| 1 | g | compressed yeast |
| COCOA EMULSION | ||
| 300 | g | butter |
| 150 | g | chocolate mass |
| FINAL DOUGH | ||
| 1801 | g | pre-dough |
| 300 | g | Gran Lievitati - soft wheat flour type 0 |
| 50 | ml | water |
| 300 | g | sugar |
| 50 | g | honey |
| 150 | g | egg yolk (cat. A) |
| 450 | g | cocoa emulsion |
| 600 | g | chocolate chips/fruit |
| q.s. | flavouring |
Preparation
PRE-DOUGH
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 - 27 °C
RESTING TIME 10-12 hrs, covered with a cloth, at 27 °C or until the volume has quadrupled.
COCOA EMULSION
Melt the cooking chocolate. Add the butter and emulsify together. Add emulsion to the dough.
FINAL DOUGH
KNEADING TIME* 4 min. first speed + 7 min. second speed or until the dough is smooth and dry. Add in the following order: sugar, honey, egg yolk, cocoa emulsion, flavourings and finally, the chocolate drops and/or fruit.
DOUGH TEMP. 26-27 °C
RESTING TIME approx. 45 min. at 30 °C
SHAPING Divide into 1070 g pieces and turn two times.
LEAVENING approx. 4-5 hrs at 28-30 °C with 80% humidity or until the volume has doubled.
BAKING* 180 °C for approx. 35 min. with closed valve + 20 min. at 170 °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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