Pandoro with Madre 150, Panett-1 Plus and Pater Pasticceria

Mix all the ingredients, except the butter and sugar, with 1.300 g of eggs until a smooth dough is obtained.

Incorporate the remaining eggs and gradually add the sugar in two separate additions.

Once all the sugar has been incorporated, add the butter all at once.

Allow to rise in a proofing chamber at 26-28°C for 5 hours.

Approximately 3,5 hours after placing the First Dough in the proofing chamber, prepare the Second Dough by mixing all the ingredients.

Allow to rise in a proofing chamber at 28°C for 90 minutes.

Mix the First Dough, the Second Dough, the strong flour, Panett-1 Plus 2%, Pater® Pasticceria and half the sugar. Gradually add the remaining sugar, butter, cocoa butter and Pandoro flavouring a little at a time.

Allow to bulk ferment for 60 minutes in a proofing chamber at 28°C. Divide and place in the moulds.

Allow to proof for 10-12 hours in a proofing chamber at 25°C with 60% humidity until the moulds are completely filled, checking that the dough does not overflow.

Bake at 180°C until the pandoro cakes reach a core temperature of 93-95°C, opening the vent 15 minutes before the end of baking.