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) |