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So, now that the dough has rested for half an hour...
We can start to weigh the the dough.
Then, depending on how many portions of panettone we need, we weigh...
The dough.
From 100 grams to 5 kilos.
Today we are going to make only the 1 kilo.
1 kilo and 50 grams, actually,
Because, during cooking, the dough will lose weight.
First of all, we weigh the dough and then we do the...
"Pirlatura" (rounding of the portions of dough)
And now we start to do the...
...rounding, the pirlatura.
These will all be rounded off.
And then rest for 30 minutes on the table.
We do the second...
pirlatura and then we put the dough in the molds.
Once the molds are ready, they are placed into the cell at 28°C for 6-8 hours.
We can't force the rising because it has to be natural.
After 6-8 hours,
The molds rest for half an hour outside, at room temperature.
And then they are baked.
Ok, now after 20-30 minutes, our panettone have...
rested.
Let's see how relaxed and soft they are. Our initial....
Pirlatura. Here we do the same thing again,
Because we need the panettone to grow in height not in width when it is placed in the oven.
So, by doing this, we give strength again to...
to the dough...
When the panettone rises it tends to grow in...
height.
We do this
two times
I guess. Then... let's take the dough for the third time and put it in the molds
And then let's get them rise.
I always say that the dough when I put my hands in the dough,
the dough talks to the hands.
You can feel the rising through your hands.
That's why, now, I can see that the dough is rising.
So, we are ready to place our panettone in the molds.
Let's remove them from the table, let's do 2 or 3 turns,
And then in the molds.
Once you've done this the trays are placed in carts,
and then into
the rising cell.
Ok, all the panettone are in the molds...
So we can place them in the cell, huh... at 28°C for 6-8 hours for rising.
So, now we are ready to place them in the oven.
After 6 hours, just 6 hours' rising at 28°C...
Our panettone are ready...
Let's make an incision now,
a cross,
And then let's add a *** of butter in the center, in order to
to facilitate the butter when melting facilitates the rising of the panettone.
Let's add this *** of butter,
And the panettone is ready to be placed into the oven.
About 50 minutes,
at 170°C
Then, they are taken out of the oven and put upside down.