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Submitted by mwilson on December 24, 2011 - 7:36am

Pandoro 2011


Hi all. I have baked another Pandoro to celebrate this christmas.

I made using a biga starter just as I did with the previous one. This time there's more honey, malt, salt and cocoa butter as it was a little bland last time!

Final proof took 24hrs at room temperature. A lot longer than last time's 14hrs. Also it didn't rise as far as I hoped and started to over-proof but the bake sorted it out. It appears my sack of Canadian flour from Shipton Mill is not as strong as the supermarket branded one I used before!

Next time I will try to use my natural leaven (A Highly skilled task).

Merry Christmas

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Submitted by lazybaker on December 24, 2011 - 9:19am.

Nice looking bread.

That's the first time I've seen cocoa butter used in bread.

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Submitted by lumos on December 24, 2011 - 10:11am.

Lovely Pandoro,

Lovely Pandoro, Michael!

Interesting you used cocoa butter. Does it taste better than ordinary butter?

 

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Submitted by mwilson on December 24, 2011 - 11:27am.

Cocoa butter provides a

Cocoa butter provides a chocolatey fragrance. Along with vanilla these flavours make pandoro's unique and adictive aroma.

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Submitted by lumos on December 24, 2011 - 3:55pm.

Thanks, Micheal. That

Thanks, Micheal. That definitely sounds really good. I must try it myself, maybe for other recipes that calls for butter, too. 

Where do you get your cocoa butter btw?

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Submitted by mwilson on December 24, 2011 - 4:12pm.

Contrary to what you think

Contrary to what you think cocoa butter is actually quite common in Pandoro.

See this video of Garry Rulli making it.

 

PANDORO from Emporio Rulli on Vimeo.

I got cocoa butter from http://buywholefoodsonline.co.uk Use it if you want a chocolatey aroma.

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Submitted by lumos on December 24, 2011 - 4:15pm.

Really? Oh, I didn't know.

Really? Oh, I didn't know. Thanks for correcting me.

That online shop of the link looks great, too. :)

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Submitted by mwilson on December 24, 2011 - 4:37pm.

Sometimes It's even used in

Sometimes It's even used in Panettone! You have to melt it to use it because it's rock hard at room temperature. I melted it and added egg yolks and butter to make an emulsion before adding to the dough.

That online shop is where I get my candied peels (including the hard to find citron), but they're 4 times the price compared to when I got them. Think I'll wait til after Christmas before I buy again.

Thanks for your positive comments.

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Submitted by lumos on December 25, 2011 - 12:01am.

I see.... Looks like all the

I see.... Looks like all the recipes I've had for panettone are of  simpler version with more-easily available ordinary butter, then.  Thanks for the info. Life is an endless journey of learning....;)

As for candied peels,  I quite like this one  from Waitrose.....but it's not organic I'm afraid.....but it's very good quality. Also I always keep this in my storecupboard, too, because it's so easy to use and stay moist.  But cendied peels are quite easy to make yourself, too. You just keep  peels from any citrus fruits in a freezer whenever you eat them, and candy them when you have enough worth bothering it.

Submitted by gerhard on December 24, 2011 - 1:43pm.

Cocoa butter is not butter

Cocoa butter is not butter but rather veg oil, although a pleasant fat. It melts at temperatures lower than your body temperature and has a slight chocolate flavor but is great for carrying other flavors as well.

Gerhard

P.S. one of the best ways buy cocoa butter is Callebaut's Mycryo product. It has a 100 and one uses including tempering of chocolate. It is not inexpensive though.

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Submitted by lumos on December 24, 2011 - 3:53pm.

Yes, we know cocoa butter is

Yes, we know cocoa butter is not butter but fat from cocoa beans.  I asked for the comparison with the butter because it's more usual to use ordinary butter for Pandoro. ;)

Submitted by nicodvb on December 25, 2011 - 4:40am.

nice! and inside?

Very nice looking pandoro, Michael. What recipe did you  use? I'd like to see a picture of the inside. Is it laminated or not?

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Submitted by mwilson on December 25, 2011 - 9:41am.

Thanks. I used my own recipe.

Thanks. I used my own recipe. You'll have to wait 'til tomorrow to see the crumb... Until then here's a shot of it dusted with pandoro sugar that I made from icing sugar, potato flour, cocoa butter, powdered vanilla and rum.

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Submitted by mwilson on December 27, 2011 - 10:35am.

pictures of the crumb

As promised. Please see pictures of the crumb. There wasn't much left. Everyone loved it.

Also here it is wrapped up.

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Submitted by lumos on December 27, 2011 - 11:28am.

Looks really, really good!

Looks really, really good! Thanks for sharing.

Submitted by nicodvb on January 1, 2012 - 12:48pm.

very nice crumb

It must have been delicious!

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Submitted by mwilson on January 2, 2012 - 8:25am.

Thanks lumos, nico. It was

Thanks lumos, nico.

It was certainly very nice indeed.

here's my recipe.

Pandoro Xmas 2011


Primo
 61.5	 18.0	Biga (50% hydration)
 61.5	 18.0	Flour
 20.5	  6.0	Sugar
 47.8	 14.0	Egg

Secondo
140.0	 41.0	Flour (Shipton Mill Canadian)
 82.0	 24.0	Sugar
 95.6	 28.0	Egg
 13.7	  4.0	Water
			
Terzo
140.0	 41.0	Flour (Shipton Mill Canadian)
 61.5	 18.0	Sugar
 65.0	 19.0	Egg
 17.0	  5.0	Egg Yolk
 30.7	  9.0	Water
228.8	 67.0	Butter
 12.3	  3.5	Honey
 21.2	  6.2	Cocoa Butter
  5.8	  1.7	Salt
  4.4	  1.3	Dried Malt
  4.4	  1.3	Diax Malt
		Flavouring (seeds from one vanilla pod)
1113.7	326.0%

Total ingredients:

100.0	Flour
 59.8	Butter
 54.5	Whole Egg
 42.9	Sugar
 17.0	Water
  5.5	Cocoa Butter
  4.5	Egg Yolk
  3.1	Honey
  2.3	Malt
  1.5	Salt

 

Pandoro sugar

100	Icing sugar
 70	Potato flour
  6	Cocoa butter
  6	Rum
  -	Vanilla seeds

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