| 1000 | g | Soft wheat flour type 0 orange |
| 60 | g | FINUM – Lievito madre |
| 20 | g | salt |
| 70 | g | sugar |
| 700 | g | water |
| 100 | g | milk |
| 100 | g | eggs |
| 300 | g | butter |
KNEADING TIME: Knead until the dough is smooth and dry. The butter should be added once the gluten network has formed.
DOUGH TEMPERATURE: 26°C (79 °F)
DOUGH RESTING: Let the dough rest for 30 minutes at 20 °C (68 °F).
SHAPING: Divide the dough into 600 g piecesand place in panettone tins for 750 g.
LEAVENING: Let the dough rise for 60 min. at 30 °C (86 °F) until it reaches the top border of the tin.
BAKING: Brush with egg white or a mix of 50 g whole egg and 50 g milk. Top with mixed seeds. Score a cross on top. Bake at 170 °C (338 °F) for about 40 minutes, for the last 10 minutes with the vent open. Bag the panettones and store at 4 °C (39 °F) for 24 hours before filling.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
