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Classica

Panettone with la Classica

Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-la-classica
Total time
stopwatchIcon
19 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
55 Minutes
Rest time
17 Hours 45 Minutes
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Ingredients

3 pcs.

PRE-DOUGH
600 g LA CLASSICA 8-16 - FLOUR WITH LIEVITO MADRE NATURAL YEAST FOR SHORT TO MEDIUM LEAVENING
150 g EVA organic lievito madre natural yeast dried
150 g Gran Lievitati - soft wheat flour type 0
400 ml water
100 g egg yolk (cat. A)
200 g butter
1 g compressed yeast
FINAL DOUGH
1601 g pre-dough
400 g LA CLASSICA 8-16 - FLOUR WITH LIEVITO MADRE NATURAL YEAST FOR SHORT TO MEDIUM LEAVENING
60 ml water
150 g sugar
150 g egg yolk (cat. A)
200 g butter
400 g sultanas
300 g candied fruit

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. 25-28 °C 

RESTING TIME 10-12 hrs, covered with a cloth, at 27-30 °C or until the volume has quadrupled.

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, egg yolk, butter, flavourings and finally, the fruit and/or sultanas.

DOUGH TEMP. 25-28 °C RESTING TIME approx. 30-45 min. at 30 °C 

SHAPING Divide into 1070 g pieces and turn two times. 

LEAVENING approx. 3-5 hrs at 28-30 °C and 85% 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 according 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