Classic Panettone

INGREDIENTS

FIRST DOUGH

Audace/Massima Flour 2000 g
Water 930 g 46,5%
Sugar 550 g 27,5%
Butter 1200 g 60%
Salt 3,2 g 0,16%
SOLID Mother Yeast 550 g 27,5%
Pasteurized Yolk 550 g 27,5%

SECOND DOUGH

Audace/Massima Flour 1400 g
Sugar 480 g 14%
Yolk 580 g 17%
Emulsion 400 g 11,7%
Butter 300 g 8,8%
Salt 43,2 g 1,2%
Candied raisins 960 g 28%
Last candied orange 480 g 14%
Malt 24 g 0,7%
Water qb
The percentages are based on the total weight of the flour

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METHOD
FIRST DOUGH
Put flour and water into the machine and run for a few minutes. Add mother yeast and knead well.
Add sugar a little at a time, letting it mix well before adding more.
Add the salt and egg yolk a little at a time.
Add the butter and finish the dough at a temperature of about 28°.
Let it rise for about 12-15 hours at 28°C with 70% humidity.

SECOND DOUGH
Put the first dough and flour into the machine and run for about 15 minutes. However, before that, it is important to leave the first dough at room temperature for a few minutes to let it cool.
Once it is well kneaded, add the sugar a little at a time.
Add the emulsion.
Add the salt and the egg yolk.
Add the butter and complete the dough.
Add the fruit.
Let rise for an hour at 28°C.
Cut the dough according to desired weight and round it into the dedicate molds.
Let rise for 5-6 hours at 30° with 70% humidity.
Bake at 170° for about 55 minutes for the 1kg piece, 45 minutes for the 750g piece.
TIPS
Knead the dough well after adding an ingredient and before adding another one.

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