PANETTONE

Ingredients

g
Dough 1
Tegral Purattone Bread mix* 600g
Instant dry yeast 4
Sugar 300
Water 300
Egg yolk 85
Unsalted butter 180
Dough 1 total 869
Dough 2
Tegral Purattone Bread mix* 400
Instant dry yeast 6
Sugar 185
Honey 20
Water 155
Egg yolk 125
Unsalted butter 135
Dried fruits 500
Dough 2 total 1526

Dough 1
  • Mixing spiral: 4 minutes slow, ±3 minutes fast, then add butter and continue 1 minute slow, 2 minutes high speed
  • Dough temperature: 27°C
  • Let sponge and dough overnight at 20-22°C

Dough 2
  • Mixing spiral: mix all ingredients (except butter) with Dough 1 in 4 minutes slow, ±3 minutes fast; then add butter and continue 1 minute slow, 2 minutes fast
  • Bulk fermentation: 1 hour
  • Scale: 400g/pc
  • Final fermentation: 1 hour and 30 minutes at 32°C, 85% RH

Baking

15-45 minutes at 165°C (depend on the oven), without steam.