DOUGH INGREDIENTS:
Prestige / Gran Prestige: 1500 Grams
Wheat flour W 180: 500 Grams
Water: 750 Grams
Sugar: 30 Grams
Eggs: 100 Grams
Olva Melange Gateaux: 250 Grams
Salt: 5 Grams
Brewer’s yeast: 100 Grams
PROCEEDINGS:
Mix all the ingredients in a planetary mixer with a hook until a homogeneous mixture is obtained.
Allow to stand for 5 minutes at room temperature.
Break the dough into pieces of 600 grams, round without adding strength and place in the 1 kg panettone molds.
Let rise at 30 ° C with 80-85% humidity for about 60 minutes, then let it rest in the environment for another 10 minutes.
Brush the surface with egg and cook
COOKING:
In convection oven: 170 ° C for 35-40 minutes
In static oven: 190 ° C for 35-40 minutes
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