The Fresh Loaf

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Veneziana al Cioccolato by Giovanni Pina

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mwilson's picture
mwilson

Veneziana al Cioccolato by Giovanni Pina

I’m still experimenting and making observations my with my natural “lievito 2.0”. All that experimenting and nothing to show for it… So while I had the time I decided to actually make something. Something different to Panettone…


I adapted the original recipe (from Dolcesalato), scaling down the formula, making just one modification to include white, along with the milk and dark chocolate chips.

Veneziana al Cioccolato by Giovanni Pina
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First dough – left to rise at 30C for 10-12hrs

  • 225g ‘00’ flour
  • 75g lievito naturale
  • 56g egg yolks
  • 64g caster sugar
  • 90g water
  • 75g butter

Second dough – left to rise at 30C for 6-7hrs

  • 83g ‘00’ flour
  • 56g caster sugar
  • 56g egg yolks
  • 4g salt
  • 15g honey
  • 38g water
  • 98g butter
  • 165g chocolate chips (55g each of white, milk and dark)

I glazed the dough with an egg and sugar solution and scored a Y shape on top as per original instructions.

Comments

lumos's picture
lumos

Just one word.   Droooool....:)

mwilson's picture
mwilson

:)

Thanks.

Juergen Krauss's picture
Juergen Krauss

your Italian sweetbreads! Added to my favourites.

mwilson's picture
mwilson

Thanks Juergen, that's great.

yy's picture
yy

Beautiful and delicious looking loaf, as always. Are the differences between Panettone and Veneziana limited to the add-ins, or do the flavor and process differ substantially?

mwilson's picture
mwilson

Style and flavourings are different. Not much different in the process, almost identical to any other two-dough panettone. Because I'm still learning the art that is maintaing an Italian style sourdough I did get some acidity in taste, which shouldn't be there...

Cheers,
Michael 

nicodvb's picture
nicodvb

would be REALLY proud of you, Michael. I only have one concern: why did you insert the sticks from the beginning? Didn't they ruin the dough, tearing it? I always insert them after baking. Did you use the usual W300?

  Nico

mwilson's picture
mwilson

That means so much to me, thank you Nico.

I placed the skewers in first, as a precaution. I didn't want the fuss of trying to poke them in once cooked, I find it hard not to squish this oh-so soft cake. I'm not sure i can understand why you'd think they would tear the dough up...? They just sit under the dough...

Yes I used my usual ~W300 '00' flour.

regards,

Michael

nicodvb's picture
nicodvb

Michael, I didn't realize that the skewers were under the dough. I thought that you passed them through the dough, how silly of me!

You're a genius!!!

dabrownman's picture
dabrownman

Michael.  Can't wait for the holidays to get here to try some of your sweet, enriched breads out.  What are the sticks supposed to do?  Let you hang it upside down to cool?

mwilson's picture
mwilson

That's right, they are there for hanging upside down. This is essential, otherwise it would just collapse on itself while cooling.

These extremely light breads, that use only egg yolks must be inverted while cooling. Recipes that use whole eggs have more structure due to the extra protein contributed by the whites and therefore don't need to be hung upside down. Most authentic recipes don't use the whites because they create a final product that is dry in texture.

Cheers,
Michael 

isand66's picture
isand66

Beautiful looking breads Michael.

Thanks for sharing your latest creation with us.

Ian

mwilson's picture
mwilson

No problem. Always keen to share...

Just the one big kilo cake here though..

regards,

Michael