Open Crumb Rich Dough Panettone.
I am trying to have super open crumb with rich dough(butter and egg enriched).
I follow classic open crumb techniques.
I have a biga(first dough).
I mix biga with my final dough(by hand). But hold back salt and additional yeast and a bit of water, butter and candied fruit.
I autolyse for and hour or so(I do not want to autolyse too much since biga is already fermenting the final dough).
I add salt and yeast and water mix a bit more.(by hand), I add cold butter and mix by hand.
Wait 2 Stretch and Folds (30 min each) and add the candied fruit and do 6-8 S&F every half hour very.
Bulk Ferment and divide pre shape(gentle) and shape. I bulk ferment in colder temp since it is easier to shape the dough since it has ton of butter.
Also How do you incorporate Butter if you are mixing by hand? I can mix it by mixer but slow but I get even more open crumbs with regular sourdough when I mix by hand.
What is the scientific reason for adding cold butter. I can guess we add the butter at the end since gluten will be some what developed and cold chunks wont break gluten. So If I am mixing by hand why not use room temp butter. After all we are not making a pie dough.