August Bonus Recipe- sourdough Panettone with Lesaffre Starter culture

03 Aug August Bonus Recipe- sourdough Panettone with Lesaffre Starter culture

time

PREPARATION: 15 min
BAKING: 35 min

TOTAL TIME: 16h

portion

YIELD

11 x 450g Panettone

difficulty

DIFFICULTY

INGREDIENTS

Levain (Kg) Dough (Kg)
White Bread Flour 1.200 0.600
Water 0.600 0.100 (iced)
Salt 0.012 0.006
Sugar 0.075 0.300
Livendo LV1 Starter Culture 0.006 0
Butter

Egg Yolks

Raisins

Candied Peel

Safpro SD Improver

overnight Levain

0

0

0

0

0

0

0.300

0.325

0.800

0.250

0.054

2.193

Total 2.193 5.153
Yield 11 x 450g Pieces

FEATURED PRODUCT

LV1 Starter Culture

METHOD

Mixing: SPIRAL Levain – 5 minutes slow, 1 minutes fast (Bulk ferment overnight 10-12 hours @ 32C)

Dough – 3 minutes slow, 8 minutes fast (add fruit after dough is developed)

Bulk ferment 1 hour ambient
Divide 450g
Intermediate proof 10 mins
Mould round into Boules, place in Panettone cases
Final proof 2 hours @ 32 °C /  70% RH
Bake 30 minutes @ 180 C, No Steam
Cooling Ambient, upside down suspended on frames (Optional)
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