SOFT BREAD 50% kg 5
durum wheat kg 5
water kg 5
sunflower oil kg 500
salt g 25
fresh yeast g 250


Times and temperatures
Temperature of the dough at 26-27°C
Knead time (spiral mixer) 13 minutes
Resting for 5 minutes at 22-24°C 
Proofing for 60 minutes at 28-30°C
Baking at 180-190°C for 25-45 minutes.

DOUGH: knead for 3 minutes on first speed and for 9-10 minutes on second speed. Specified times are for spiral mixers, knead until you obtain a smooth and elastic dough. 
RESTING: let it rest at 22-24°C for 5 minutes.
SCALING: divide the dough into 400 grams pieces for 500 grams moulds or into 800 grams pieces for 1 kg moulds.
SHAPING: roll the pieces in a round shape without forcing the dough. Place the pieces in the paper moulds with the closure on the bottom and press them well.
PROOFING: place in the proofer at 28-30°C with relative humidity of 75-80% for about 60 minutes until the dough reaches the top of the mould.  
BAKING: bake at 180-190°C for about 25 minutes for 400 grams panettoni and 45 minutes for 800 grams panettoni.

Final composition

The product can be packed in polythene bags as soon as it reaches a core temperature lower than 25°C.
If cool stored, the product can last up to 7-10 days.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker