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

Mix the strong flour, Madre 150, the fresh baker’s yeast Leave and the water at 1^st speed for about 15 minutes in a cross and until the dough is smooth and dry.

Bake Incorporate the salt, sugar, egg yolk and temperature finally the butter (add each ingredient Open the in 2-3 additions) at 1^st speed for 10-15 minutes.

Allow each to cool, until the dough is smooth and dry.

Final dough temperature: 26-28°C.

Leave to rise in a proofing chamber at 26-28°C with 60% humidity for 13-14 hours, until quadrupled in volume.

Mix the first dough, strong flour, Panett-1 Plus 2%, Pater® Pasticceria and water at 1^st speed.

Incorporate the sugar, then the egg yolk and finally the butter (add each ingredient in 2-3 additions) at 1^st speed for 10-15 minutes each, until the dough is smooth and dry.

Add the raisins and fruit until fully incorporated  into the dough.

Final dough temperature: max 28°C.

Allow to rest for 60 minutes in a proofing chamber. Divide, round and place in the moulds.

Leave to rise in a proofing chamber at approximately 26-28°C, with 60% humidity for 4-5 hours.

Allow a thin “skin” to form.

Score a cross and add a knob of butter.

Bake at 180°C until the panettoni reach an internal temperature of 93-95°C. Open the vent 10 minutes before the end of baking.

Allow the panettoni to cool upside down.