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Panettone
Ingredients
| Flour | 50% | 5000g |
| Sonnetmix Inverno » | 50% | 5000g |
| Yeast | 8% | 800g |
| Betmonte Rum | 3% | 300g |
| Water approx. | 48% | 4800g |
| Filling 1 | ||
| Sugar Nibs P4 | 20% | 2000 g |
| Raisins | 30% | 3000 g |
| Walnuts | 20% | 2000 g |
| Pistachio nuts | 10% | 1000 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26ºC |
| Scale | Dough pieces approx. 500 grams and rounding |
| Dough proof | Approx. 20 minutes |
| Moulding | Mould it as a round bread and place it in a in (special) paper tin |
| Final proof | Approx. 80 minutes |
| Baking | Approx. 35 minutens at 230ºC |
| Finishing | Wash it with melted butter directly after baking |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
