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Featuring the LV1 Starter Culture from the Livendo range, our technical baker Sara Autton, has crafted an authentic Panettone with a delightful Sourdough flavour twist using a traditional Italian recipe. Experience the rich combination of sourdough nuances infused into this classic treat!
| 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 | 0 | 0.300 |
| Egg Yolks | 0 | 0.325 |
| Raisins | 0 | 0.800 |
| Candied Peel | 0 | 0.250 |
| Safpro SD Improver | 0 | 0.054 |
| Overnight Levain | 0 | 2.193 |
| Total | 2.193 | 5.153 |
| Yield | 11 x 450g Pieces | |
| 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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