PANETTONE WITH CONTESSA
Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-contessa
Total time
15 Hours
20 Minutes
Baking/cooking time
55 Minutes
Rest time
15 Hours
Difficulty
challenging
Ingredients
5 pcs.
| PRE-DOUGH | ||
| 1000 | g | CONTESSA - THE INNOVATIVE CLEAN LABEL BLEND |
| 450 | g | water |
| 150 | g | eggy yolk (cat. A) |
| 200 | g | butter |
| 1 | g | yeast |
| DOUGH | ||
| 1801 | g | pre-dough |
| 300 | g | Gran Lievitati - soft wheat flour type 0 |
| 100 | g | water |
| 300 | g | sugar |
| 50 | g | honey |
| 200 | g | egg yolk |
| 300 | g | butter |
| 500 | g | raisins |
| 500 | g | candied fruits |
| q.s. | flavourings |
Preparation
PRE-DOUGH
KNEADING TIME* 4 min. first speed + 5 min. second speed or until dough is
smooth and dry. At this point, add the butter.
DOUGH TEMP. 25-28 °C
RESTING TIME Leave the dough to rise in a proofing cell at 27-30°C for
about 10-12 hours, until it is four times the initial size.
FINAL DOUGH
KNEADING TIME* 4 min. first speed + 7 min. second speed, or until dough
is smooth and dry. Then add the sugar, honey, egg yolk,
butter, cocoa butter, flavourings and candied fruits
and raisins.
DOUGH TEMP. 25-28 °C
RESTING TIME Let the dough rest in the cell for about 90 minutes at
30°C.
SHAPING Divide dough into 1.070 g pieces, shape and place the
dough pieces in the special moulds.
LEAVENING approx. 3-5 hours at 28-30°C with 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 to be adapted according to equipment and machinery used.
CATEGORY
