PANETTORE WITH CEREALS (NATUR ACTIV)
LARGE LEAVENED PRODUCTS
|CEREAL'EAT LIEVITATI||g 6.000|
|unsalted butter 82% fat - softened||g 900|
|NATUR ACTIV||g 800|
Knead CEREAL'EAT LIEVITATI, yeast and 2/3 of the dose of water indicated in the recipe (about 2000-2100g).
When the dough begins to take shape, pour the remaining water gradually in more than once and keep on kneading until the dough is well-combined and smooth.
At the end, add softened butter in 2-3 times.
Make sure that the temperature of the dough is 26-28°C.
Let rise for 12-14 hours at 22-24°C with the 70-80% of relative humidity. If the proofer room is devoid of humidifier, cover the dough with a plastic cloth.
The dough shall quadruple its initial volume.
- We suggest to cut out a 250g piece of dough and to put it into a 1L jug to check the pace of the leavening and verify the quadruplication of the volume.
- We suggest to begin to knead at second speed and then, when at ¾ of the kneading time, change to first speed and bring the kneading to end.
|CEREAL'EAT LIEVITATI||g 4.000|
|unsalted butter 82% fat - softened||g 2.000|
|egg yolk - at room temperature||g 2.200|
|caster sugar||g 800|
|diced candied orange||g 1.400|
|diced candied citron||g 450|
The next morning, the dough shall be slightly curved.
Add CEREAL'EAT LIEVITATI to the first dough and knead for 5-10 minutes.
When well-combined, add sugar, salt and 1kg of egg yolk, then knead for about 10 minutes.
Pour the remaining egg yolk gradually in more times (about ½ kg each time).
Add softened butter gradually in more times (about ½ kg each time) and knead until the dough is smooth.
At the end, add candied fruit and raisins.
Let the dough rest in the proofer room at 30°C for about 50-60 minutes.
Divide the dough into portions of the required size and roll each portion up into into a ball shape.
Move onto boards or trays and leave to rest for another 15-20 minutes.
Roll them up tight again and transfer into the specific paper moulds.
Put in the proofer room at 30°C with relative humidity of about 70% for 5-6 hours, until the top of the dough nearly leans out of the edge of the mould. If the proofer room is devoid of humidifier, cover the dough with plastic sheets.
N.B. If you want to add some flavourings to personalize your products, you can add them to the second dough.
At the end of the rising, leave the panettoni exposed to the air for 10 minutes until a light film forms over the surface.
With a small, sharp knife, make two superficial cuts to create a cross, cut the dough under the 4 flaps while throwing and folding them back, then place a pat of butter and return the 4 flaps back to the original position.
Bake at 170-190°C, time depending on the weight (consider about 35-40 minutes for 500g panettoni and 50-55 minutes for 1000g ones), until the temperature of the center reaches 92-95°C.
As soon as they are removed from the oven, the panettoni should be placed onto the specific toothed racks and left to cool upside down for 8-10 hours at least before being wrapped in Moplefan bags.