PANETTONE – Super Tasty recipe
This recipe requires 20 hours of preparation.
INGREDIENTS
| POOLISH: | |
| Ricorrenze | 4,000 kg |
| Water (not cold) | 3,200 kg |
| Strong Flour | 3,200 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 |
| Aromas | as desires |
| Water (not cold) | 1,250kg |
| Eggs Yolk | 2,700 kg |
| Butter | 2,200 kg |
| Orange/Cedar candied | 3,800 kg |
| Raisins | 3,800 kg |
| Tot. | 31,500 kg |
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, salt and flavour to taste and knead until the dough pulls away from the bottom; add water, egg yolk and soft butter in small doses. If desired, replace half of the water with marsala.
- Continue mixing for 20 minutes at 2nd speed until the dough is smooth (dough temperature 26/28 °C).
- Add the candied fruit and sultanas, brought to the same temperature as the dough 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 810 g pieces. For a Panettone of 1.000g, break into 1.100g pieces 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 by lifting the flaps outwards (insert a knob of butter in the centre of the cut if desired).
- 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.
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 34 PANETTONI of 750g or 24 of 1kg.