Panettone

Kneading time: 17´

Dough temperature: 24 ºC

1st Fermentation of the dough without dividing:  1h

2nd Fermentation per piece of the divided dough: 5´

3rd Fermentation of a formed piece: 1h 30´

Cooking time: 15/30´

Oven temperature: 185 ºC

METHOD

• Knead everything together until you obtain a thin and elastic dough. Do not knead the fruit and raisins previously soaked in liquor, because they should be added at the end.
• Leave to ferment in the refrigerator sheltered from the air for between 2h and 24h.
• Once you obtain a thin and elastic dough, let stand sheltered from the air.
• Divide into 400 g pieces and form balls.
• For individual moulds, use the manual divider to obtain 30 portions.
• Place in round and high moulds special for panettone.
• Ferment at 30°C and 75% moisture. The volume should be three times the initial size.
• Cut in a cross shape and bake without steam with double floor.
• The dough should weigh 400 g and, once baked, 350 g.