PANETTONE GIANDUJA AND PECANS
INGREDIENTS
POOLISH: Ricorrenze 4,000 kg Water (not cold) 3,200 kg Strong Flour 2,000 kg Butter 2,000 kg Beer Yeast 0,020 kg Tot. 11,220 kg FINAL DOUGH Poolish 11,220 kg Ricorrenze 6,000 kg Sugar 0,450 kg Salt 0,080 kg Water (not cold) 1,500 kg Butter 1,300kg Eggs Yolk 2,700 kg Pecans 3,000 kg Dark Chocolate 2,300 kg Tot. 30,300 kg Icing and pecans j.e.
METHOD OF USE
- Knead the FIRST DOUGH ingredients in the evening with a SPIRAL KNEADER for 3 minutes at 1st speed and 15 minutes at 2nd speed, adding water a little at a time. (Final dough temperature approx. 25/27°C).
- Let the FIRST DOUGH rise for 12/14 hours at about 24°C, 75% R.H. The dough should triple in volume.
- The following morning, add to the FIRST DOUGH RICORRENZE sugar and salt and knead until the dough pulls away from the bottom; add water, egg yolk, gianduja paste and soft butter in small doses.
- Continue mixing for 20 minutes at 2nd speed until the dough is smooth (dough temperature 26/28 °C).
- Add the pecans (previously cut in half) and knead at 1st speed for the time needed to incorporate them.
- 1st LEAVENING: in cell for 2.5 hours at 30°C and 80% R.H.
- For a Panettone of 750g, break into 700 g pieces. For a Panettone of 1.000g, break into 950g pieces (about 100g of glaze will reach the final weight) and round.
- Knead the product with butter, do not use flour.
- Rest the dough for about 20 minutes. Round pieces again and place in ramekins.
- FINAL LEAVENING: in cell for approx. 3-4 hours at 30°C and 80% R.H. Leavening is complete when the dough reaches the moulds.
- Leave for 10 minutes at room temperature, cut a cross on top, decorate the surface with glaze and sprinkle with granulated sugar and whole pecans.
- Bake at 160/170°C for 45/55 minutes. Check that the temperature has reached 94°C at the core of the product (by inserting a thermometer), otherwise continue baking.
- Cool the Panettone upside down, using the specific needles. Wait for 12 hours before wrapping.
We suggest a flour with at least W=380 e P/L=0,5. In case of weak flour reduce the water’s quantity.
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.
It is recommended to use 9×9 cubes candied fruits and rehydrate raising before its use. Insert products at the same dough’s temperature. If it is decided not to use them, the name under which they are sold must show the words “without candied fruit”.
Respects the specification of the Decree Law 22 July 2005.
With 10 kg of RICORRENZE you obtain 43 PANETTONI of 750g or 31 of 1kg.