Great occasions should be celebrated with great pastries! And we have them… Whether you have to make sweet, savoury, gourmet panettone, colomba… just follow a few basic steps and you’re done!
And as always… try to believe!
Grandi Lievitati Free
Descrizione
Preparation methods for large leavened goods
Ingredients
How to make
First dough
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Pour all the ingredients (no butter) into the planetary mixer and knead with the leaf whisk for 5' (shaking the dough); once smooth and homogeneous, add soft butter and knead another 5' (shaking the dough).
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Place the dough inside an oven dish whose capacity allows the dough to double in volume and cover with foil. Place it inside a proving chamber at about 28° C for 12 hours.
second dough
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Kneading
Pour pre-kneading into planetary mixer with dough hook, add aroma, sugar, egg yolk, whole egg, water, salt and mix. Knead for 5 minutes until the dough is smooth and homogeneous, then add soft butter and knead for a further 5 minutes. Add sultanas and candied orange peel and knead another 3'. When the dough is finished, break it into 5 loaves of 465 g each. Pyramid them and place them inside high 300 g moulds, leave to rise another 300' and at the end make the typical cross on the panettone;
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Bake
Place the buns in a ventilated oven, pre-heated to 230°C just after baking, lower to 160°C and bake for 25' with the draughts closed. Open the pulls and bake another 20' at 160°C. Take out of the oven, pierce and invert with pastry needles and leave to rest.