April 11, 2020 - 6:01pm
Best Panettone so far... [updated]
Super-massive oven spring!
Based on a formula by Iginio Massari.
I was able to add extra water to the dough because the strength was so good.
Marriage's flour is excellent!
1st dough (12hrs @ 26C) |
|
flour | 168 |
lievito madre (50% hydration) | 48 |
water | 61 |
sugar | 50 |
egg yolk | 50 |
butter | 42 |
2nd dough (bulk 1hr, 7hrs @ 26C) |
|
flour | 42 |
vanilla flavour | n |
sugar | 42 |
honey | 10.5 |
salt | 3.4 |
egg yolk | 50 |
butter | 63 |
water | 37 |
sultanas and candied orange | 168 |
834.9 |