PANDORO
This recipe requires 20 hours of preparation.
INGREDIENTS
| POOLISH: | |
| Ricorrenze | 4,000 kg |
| Water (not cold) | 3,000 kg |
| Strong Flour | 2,500 kg |
| Butter | 2,000 kg |
| Beer Yeast | 0,020 kg |
| Tot. | 11,520 kg |
| FINAL DOUGH | |
| Poolish | 11,520 kg |
| Ricorrenze | 8,000 kg |
| Sugar | 1,500 kg |
| Salt | 0,080 kg |
| Whole eggs | 4,000 kg |
| Whole eggs | 4,000 kg |
| Butter | 2,600 kg |
| Egg yolk | 1,000 kg |
| Aromas | as desired |
| Tot. | 28,700 kg |
METHOD OF USE
• The evening before, knead the poolish’s ingredients with a spiral kneader for 2 min at I° speed and for 15 min at II° one (Final temperature of the dough around 25/27°C).
• Leaven the poolish for 12/14 hours at 24°C, UR 75%. The dough shall triple its volume.
• The morning after add RICORRENZE, Sugar and Salt to the first dough, add the desired aroma and knead until the dough comes off the bottom.
• Add little by little the eggs keep kneading until the dough comes of the bottom. Add soft butter
( not melted) until it is incorporated and knead for other 10 min. at II° speed until the dough is uniform, smooth and elastic. (Dough’s temperature 28/30°C).
• 1° FERMENTATION: in cell for 2 hours at 35°C and 80% U.R. in olive oil greasy tubs
• For a 750g Pandoro divide the dough into 810g pieces. Handle the product with butter, without using flour.
• Let the dough rest for 15 min. at room temperature and place into butter greasy molds.
• FINAL FERMENTATION: 4 hours in cell at 30°C and 80% U.R.
• Bake at 170/180°C for 55/60 min. with closed valve for the first 40min. Insert a thermometer in the heart of the product and verify that the temperature reaches the 94°C, otherwise keep baking
• Before removing Pandoro from the molds, cool them at least for 2 hours. Before bagging, let them rest for at least 12 hours.
Respects the specification of the Decree Law 22 July 2005.
We suggest a flour with at least W=380 e P/L=0,5
The specification includes sour yeast. The indicated dose of yeast is allowed as starter.
The specification allows to use only butter.
The specification allows to use only grade A eggs.
With 10 kg of RICORRENZE you obtain 35 PANDORO of 750g or 26 of 1kg.