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August Bonus Recipe- sourdough Panettone with Lesaffre Starter culture

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

Posted at 14:01h in Recipes by Hamilton Martyn 0 Comments
time

PREPARATION: 15 min
BAKING: 35 min

TOTAL TIME: 16h

portion

YIELD

11 x 450g Panettone

difficulty

DIFFICULTY

hard

Ingredient iconINGREDIENTS

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
Pan2 002 002

FEATURED PRODUCT

livendo 2

LV1 Starter Culture

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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