First Dough Panettone (5 pcs Panettone 18cm Diameter-Each panettone scale 500g)
FIRST DOUGH PREPARATION O Mix DOLCE FORNO with the yeast and 2/3 of the water indicated for the recipe (about 230 g). When the dough starts to become elastic and takes shape, gradually add the remaining water. • Add the sugar and, once combined, add the egg yolk at room temperature (in 2/3 stages) and finish with the soft butter (in 3/4 stages). Check that the dough temperature is 24-26°C and leave it to rise at 20-22°C for 2- 4 hours with humidity of 70-80%. In the absence of a humidifier, cover the mould with plastic sheeting. It is a good idea to make a tester, weighing 250 g of dough into a 1ljug: during proofing, the dough should quadruple in volume.