Concentrate Panettone

Concentrate Panettone
Ingredients
Concentrate Panettone
Flour
Sugar
Salt
Water (30°C)
Dry Yeast
Eggs
Butter
Candied fruit and raisins
50,0g
1000,0g
250,0g
5,0g
300,0g
10,0g
600,0g
250,0g
700,0g
Recipe
Mix the ingredients in a spiral mixer for 9
minutes on first speed and for 15-20’minutes
on second speed. Added water.
Put in the proofing chamber for one hour at a
30°C, 80% RH.
Turn the dough on a dusted working table, cut
the dough and mould into round shapes.
We suggest round shapes of 550g for “big”
panettone and of 110g for the small panettone.
Put in the proofing chamber for 30 minutes at a
30°C, 80% RH.
Best served
warm with melted
butter on top
Put the pieces of dough in suitable tins kindly.
Put in the proofing chamber for one hour and
half at a 30°C, 80% RH.
Let the pieces of dough at room temperature
for 30 minutes.
Cut a cross in the top.
Put in the oven at 210°C for 10 minutes, and
than gently open the cross cut.
Bake again with steam at 210°C for 18-20
minutes for 110g loaves, 60’ for 500g loaves.
Open the valves before baking is completed.
Best served
warm with melted
butter on top