03 Aug August Bonus Recipe- sourdough Panettone with Lesaffre Starter culture

PREPARATION: 15 min
BAKING: 35 min
TOTAL TIME: 16h

YIELD
11 x 450g Panettone

DIFFICULTY

INGREDIENTS
Levain (Kg) | Dough (Kg) | |
---|---|---|
White Bread Flour | 1.200 | 0.600 |
Water | 0.600 | 0.100 (iced) |
Salt | 0.012 | 0.006 |
Sugar | 0.075 | 0.300 |
Livendo LV1 Starter Culture | 0.006 | 0 |
Butter
Egg Yolks Raisins Candied Peel Safpro SD Improver overnight Levain |
0
0 0 0 0 0 |
0.300
0.325 0.800 0.250 0.054 2.193 |
Total | 2.193 | 5.153 |
Yield | 11 x 450g Pieces |
METHOD
Mixing: SPIRAL | Levain – 5 minutes slow, 1 minutes fast (Bulk ferment overnight 10-12 hours @ 32C)
Dough – 3 minutes slow, 8 minutes fast (add fruit after dough is developed) |
Bulk ferment | 1 hour ambient |
Divide | 450g |
Intermediate proof | 10 mins |
Mould | round into Boules, place in Panettone cases |
Final proof | 2 hours @ 32 °C / 70% RH |
Bake | 30 minutes @ 180 C, No Steam |
Cooling | Ambient, upside down suspended on frames (Optional) |
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