Yeast-raised pastries
Veneziana with Madre 150, Panett-1 Plus and Pater Pasticceria
Products used
- Madre 150
- Panett-1 Plus 2%
- Pater® Pasticceria
1First dough
Ingredients
| Strong flour W300-W380 | 3.250 g |
| Madre 150 | 750 g |
| Fresh baker's yeast | 8 g |
| Water | 1.800 g |
| Sugar | 600 g |
| Egg yolk | 550 g |
| Butter | 800 g |
| Salt | 50 g |
| TOTAL FIRST DOUGH | circa 7.808 g |
Method
Mix the strong flour, Madre 150, baker's yeast and water at 1st speed for approximately 15 minutes until the dough is smooth and dry.
Incorporate the salt, sugar, then the egg yolk and finally the butter (add each ingredient in 2-3 additions) at 1st speed for 10-15 minutes each, 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.
2Second dough
Ingredients
| First dough | 7.808 g |
| Strong flour W300-W380 | 1.000 g |
| Panett-1 Plus 2% | 100 g |
| Pater Pasticceria | 250 g |
| Water | 200 g |
| Sugar | 800 g |
| Egg yolk | 500 g |
| Butter | 800 g |
| Grated orange zest | Q.B. |
| Grated lemon zest | Q.B. |
| Vanilla pods | Q.B. |
| TOTAL SECOND DOUGH | circa 11.458 g |
Method
Mix the First Dough, strong flour, Panett-1 Plus 2%, Pater® Pasticceria and water at 1st speed.
Incorporate the sugar, then the egg yolk and finally the butter (add each ingredient in 2-3 additions) at 1st speed for 10-15 minutes each, until the dough is smooth and dry.
Final dough temperature 26-28°C.
Allow to bulk ferment for 60 minutes in a proofing chamber. Divide, round and place in moulds.
Leave to proof in a proofing chamber at approximately 26-28°C, with 60% humidity for 4-5 hours.
Glaze and bake at 180°C until the venezianas reach an internal temperature of 93-95°C. Open the vent 10 minutes before the end of baking.
Allow the venezianas to cool upside down.
Notes and tips
330 g of fresh yeast is equivalent to 110 g of dry yeast.