Late bakings, more sugar and butter
Lately I've benn trying to perfect my skills in sweet doughs. Intensive mixing + dough retardation really changed my experiences, all for the best.
Panettone di Carlo - heavily modified
recipe is as follow. dough is enough for 2x750 gr panettones.
380 gr strong flour
140 gr egg yolks
200 gr egg whites
190 gr sugar
80 gr very stiff starter
300 gr butter
5 gr salt
flavors (vanilla, red anise)
200 gr candied orange
200 gr raisins
I made a single dough with the same old intensive-mixing method. I let rest the dough a room temperature for 4 hours, next 2 days in the fridge. Finally shape with the dried fruits and let rise in 2 molds. Final rise lasted 24 hours.
Another passion is that for croissants.. my way, of course.
120 gr stiff starter
420 gr strong flour
150 gr sugar (sometimes I increase sugar weight to 180 gr)
50 gr german butter
8 gr salt
250 gr german butter for lamination.
Once again I rested the dough 2 days in the fridge.