Panettone with Organic Divina
Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-organic-divina
Total time
19 Hours
Baking/cooking time
55 Minutes
Rest time
17 Hours
45 Minutes
Ingredients
3 pcs.
| PRE-DOUGH | ||
| 500 | ml | water |
| 100 | g | organic egg yolk (cat. A) |
| 200 | g | organic butter |
| 1 | g | organic compressed yeast |
| FINAL DOUGH | ||
| 1801 | g | pre-dough |
| 300 | g | Organic soft wheat flour type 0 violet |
| 50 | ml | water |
| 300 | g | organic cane sugar |
| 50 | g | organic honey |
| 150 | g | organic egg yolk (cat. A) |
| 200 | g | organic butter |
| 25 | g | organic cocoa butter |
| 400 | g | organic sultanas |
| 300 | g | organic candied fruit |
| 1000 | g | Organic Divina - with natural yeast, without enzymes and emulsifiers |
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, honey, egg yolk, butter, cocoa butter and finally, the fruit and/or sultanas.
DOUGH TEMP.
25-28 °C
RESTING TIME
approx. 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 until the volume has doubled.
BAKING*
180 °C for approx. 35 min. with closed valve + 20 min. at 170 °C with open valve.
*The recipe is to be adapted to the technique and machinery used.
Organic Divina - with natural yeast, without enzymes and emulsifiers
PRODUCT LINE INACTIVEBaking mix in organic quality 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. Dosage: 70%.Advantages using our mix with lievito madre:> clean label: without emulsifiers> 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
Organic soft wheat flour type 0 violet
The royal class: our organic soft wheat flour type 0 violet is produced by grinding a special selection of the best European organic wheat grains. This high-quality flour is ideal for the production of pre-ferments, for ciabatta and other aromatic breads. Best suited for fermentation times around 16-18 hours and more. Without ascorbic acid. W 360 -380 | p/l 0,55 – 0,75 | water absorption > 59,0 % | stability > 15 min | wet glue >35,0 %
25 kg
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