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Recipe:
Pasta madre 2 warm refreshes
1st refresh 1:1:0.45
2nd refresh 1:1:0.45
First dough
Flour 600g
Water 300g
Sugar 185g (dissolve sugar in water)
Pasta madre 180g
Butter 185g
Yolks 135g
Second dough
Flour 150g
Diastatic malt powder 5g
Cocoa powder 40g mixed in 70g hot water to make a paste. Optional: add a tsp of instant coffee granules to the cocoa paste to bring out more flavour. Mix with 40g honey, and 1 stick vanilla bean. (Do this the night before mixing and put in the fridge)
Sugar 90g (add to the cocoa paste before start mixing)
Yolks 260g
Salt 10g
Butter 325g
Chocolate mix (your preference) 600g
** how many panettone you make depends on your mold size. From this, I get 4 large panettone. It'll be helpful to weigh the entire final dough after mixing. Some dough might have been lost during transfer, or sticking to the mixing bowl. With the final dough weight, you can divide the dough based on the molds that you have. You can also scale down the recipe proportionately.
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27 янв 2024