Panettone - Sonnetmix Inverno
Ingredients
- 5000g g - 50% Flour
- 5000g g - 50% Sonnetmix Inverno
- 800g g - 8% Yeast
- 300g g - 3% Betmonte Rum
- 4800g g - 48% Water approx.
Filling 1:
- 2000 g -20% Sugar Nibs P4
- 3000 g - 30% Raisins
- 2000 g - 20% Walnuts
- 1000 g - 10% Pistachio nuts
Working method
- 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
- 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
- Wash it with melted butter directly after baking
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
