PRE-DOUGH AT 11:00 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, adding the melted chocolate mass last. Set aside in the fridge.
BIGA AT 2:00 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. Then, gradually add the emulsion.
DOUGH TEMP. 26-28 °C
RESTING TIME Approx. 20 min. at 30 °C
SHAPING Divide into 1070 g pieces and turn two times.
LEAVENING approx. 10-11 hrs at 18 °C and 80% of humidity or 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.
