Mixing Spiral: 25 min in low speed.
Dough Temperature: 24/26 °C.
Bulk Fermentation: 12h in the proof at 24 °C with 70% RH. The dough must quadruple
Tips & Tricks: Sapore Madre allows you to decrease the yeast content of your recipe. Mix all the ingredients, when the dough is elastic insert butter.
Mixing Spiral: 25/30 min in total in slow and fast speed.
Dough Temperature: 26/28 °C.
Bulk Fermentation: 30 min.
Scale: 1040 g.
Intermediate proof: 10 min.
Make up: Make a ball and put in the Panettone mold.
Final Fermentation: 240/300 min - 30°C - 70% RH.
Decoration before baking: Glaze, make a cross-cutting and put on top a little piece of butter.
Oven Temperature: 180 °C.
Baking Time: 55 min in total.
Tips & Tricks: Sapore Madre allows you to decrease the yeast content of your recipe. Mix pre-dough flour and water together. When the dough is elastic and dry, put sugar and honey. Then after 2/3 minutes add eggs yolk, then butter with cocoa butter and aroms, and then fruits. During the cooling, put upside down to retain the shape.
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