Panettone by Bruno Albouze

[Biga]

Panettone by Bruno Albouze

Category: Easter

Ingredients
Biga
water	75 ml.
wheat flour / grade	100 g
pressed yeast	10 g
salt	2 g
Lobe
raisins (candied fruits or mixture)	170 g
orange zest	1 tbsp. l.
lemon zest	1 tbsp. l.
cognac	40 ml.
Dough
biga	all
wheat flour / grade	350 BC
sugar	100 g
vanilla sugar	10 g
salt	5 g
milk	100 ml.
yolks	6pcs (100 g)
butter soft	130 BC
pressed yeast	30 g

Cooking method

• Candied fruits, raisins, zest pour cognac, mix and cover. Put in the refrigerator and leave there until kneading.

• Dissolve yeast and salt in water. Add flour and knead the dough. Cover the dough and leave for 3 hours at room temperature.

• This is how it looks after 3 hours.

• Lightly dust the table with flour. Knead the bigu into a rectangle, fold in an envelope and round.

• Put the bigu in a dish, cover and put in the refrigerator overnight (8-10 hours).

• This is how biga looks in the morning.

• Put yolks, sugar, salt, vanilla sugar in the bowl of the combine.

• Dissolve yeast in milk. Pour into the bowl. Add flour.

• Start batch. Hook nozzle. The food should mix well (5 minutes).

• Add a big bag and continue kneading. We monitor the temperature of the dough. When mixing, the temperature should not exceed 25 degrees. If the temperature rises, then the kneading should be stopped and the dough should be refrigerated for 10-15 minutes.

• Knead the dough until smooth (about 10 minutes).

• Cut the soft butter into cubes and add to the dough.

• Knead. Stop the combine several times and clean the bowl. The finished dough is wound on a hook, lagging behind the walls and bottom of the bowl.

• The test for the "mica" window of the dough passes.

• We take the soaked dried fruits out of the refrigerator and add to the dough. This will help cool the dough slightly. Knead at the lowest speed until the filler is completely distributed.

• Control measurement of temperature at the end of the batch.

• We grease the table and hands with oil. Pour out the dough, round it and put it in a greased dish. We cover and set to wander. Fermentation temperature is 27-30 degrees.

• The dough should increase in volume by 2.5-3 times. It took me 3 hours.

• Take out the dough, divide into pieces. Form each piece into a ball and put into molds. Forms must be paper.

• Cover the molds and let the panettone stand (temperature 27-30 degrees). The dough in the molds should rise to the edge of the mold. Make cross-shaped notches in the center with scissors.

• Put to bake in an oven preheated to 180 degrees, immediately reducing the temperature to 160 degrees. Bake for 35-45 minutes.

• Get it out, pierce it through with a skewer at a height of 3 centimeters from the bottom. Hang up to cool for several hours.

• Decorate the panettone as you wish.
• 
• Happy Easter!

The dish is designed for

1180 grams of dough

Cooking program:

oven

Note

Delicious, airy panettone. Sweet and fibrous. Recommend!

[Angela]

Delicious, airy panettone.

Angela, also beautiful!

[ang-kay]

ang-kay, Angelalooking at such a panettone no cake is needed.

Put yolks, sugar, salt, vanilla sugar in the bowl of the combine.
Dissolve yeast in milk. Pour into the bowl. Add flour.

Angela, a very interesting recipe. You mention yeast in the description of the second p3. And the amount of the second serving?

[Myrtle]

Myrtle, Natalia, Tatyana1103, Tatyana, Tanya99, Tanya, thanks for stopping by) I'm glad that I liked this version of Easter cake.

the amount of the second serving?

Thank you for your attention. I finished it.

[ang-kay]

ang-kay, Angela, stunningly beautiful Easter cake! Here I will put it for the night today))). Angela, how many Easter cakes did you get and, if possible, the size of the paper forms?

[Cvetaal]

Cvetaal, Svetlana, Thank you. Svetik, I wrote that the test is 1180 grams.I have 4 Easter cakes, and you can have one, but large, or 10, but small. So do it the way you need it. After all, you may not have such a size of forms as mine))))

Thank you, Angela! I will report)))

Angela, it's so cool! Such a magnificent madness😀 !!! (I like to make cakes in this style)
I may put one for the night too)

Angela, if the biga stays in the refrigerator longer, for example, I will do it at 10 pm, and I will get it about 15 hours the next day. And the question of sugar is no longer needed.

Very nice!!!

[Ira,]

I love to make cakes in this style)
I may put one for the night too)

Ira, Thank you. Such decoration is always a win-win option. I would be glad if you like it)

biga in the fridge will stay longer

Hold it on the table for an hour. Pull and put in the cold.

sugar is no longer needed.

NM, Hope, it's a matter of taste. I'm ok.

Angela, good morning! Preliminary report)). The dough was kneaded in HP "Panasonic" on the "Pelmeni" mode for 2 cycles for 20 minutes (after the first cycle, put the butter and turn it on for another 20 minutes). The temperature at the end was 24 degrees, in the middle of the batch - 21 degrees. I added the fruit filler by hand, put it to fermentation. The dough turned out excellent, with a "window".

Svetik, great. I look forward to continuing)

I also put your chocolate pandora, but this is another topic, I will report there)))

Yeah. And I'm waiting there)

[Cvetaal]

Cvetaal, I am also really looking forward to your photo report, I intend to knead in Panas just like you!

[echeva]

echeva, Evgeniya, I will be baking soon, it remains for the dough to rise by about 1-1.5 cm.
Knead, as I wrote above, 2 cycles of 20 minutes each. The dough is smooth, silky and does not stick to your hands. It's a pleasure to work with him.

Kneaded in the same way for a chocolate pandora. There, in general, such a beautiful dough turned out, tender, shiny, like silk. Worth wandering)

Before baking


The dough turned out to be 1217 g (including fruit), divided into 5 paper forms (diameter - 12 cm, height - 8.5 cm), 243 grams each. Proofing lasted 4 hours.

Angela !!!
People know how to create such beauty !!!

I'm already lost in your Easter cakes, one is more beautiful than the other, the agony of choice has tortured me ...

Angela, take the report!



Cool down))



I barely pierced it, so airy, I was afraid that they would doubt.

[Svetik,]

same people

Yes, and you can. You have very beautiful pastries)

torment of choice tortured ..

before Ascension, you can try everything

take the report!

Svetik, well, beauty! Clever girl. Everything is fine, not cracked. Now I will wait for the incision and sampling)

Barely pierced

I got used to it. You need to hit hard in the side. If you do a screw-in type, then you can't pierce it at all. Wrinkles.

Angela, thanks for the praise and for the science of piercing))), I promise the cut and impressions

[ang-kay]

ang-kay, Angela, I put the big, but it turns out to be quite liquid and to fold-stretch, and even more so to roll into the bun, well, it will not work. It costs an hour, came up well. I took flour for bigi, Italian Manitoba. Panettone will bake on our top grade.
I’m thinking: then just stir it and put it in the refrigerator overnight, or do you add flour to make a bun?

[Painting]

Painting, Volume, it should be tight. But why manitoba? Is it strange that it is liquid on Manitoba? There is much more protein there than in ordinary flour. Perhaps the protein in it swells longer. The recipe contains plain flour. I think that nothing needs to be added. It may develop gluten later. The table is covered with dust, lay it out and just try to roll it up with flour hands. And put it in the refrigerator. Let it be so.

[Angela]

Angela, I'll put it as it is. Now I'll try to mix it on the table. There was no ordinary flour at home, but only not very good flour in the store. We now live in a village, you can't go around here. In the evening, the children will bring good flour and I will do everything as expected. It’s strange to me that Manitoba behaved this way. I feed her a Levite, there she is very dense.

Angela, can I use serum instead of water for bigi.

[NM]

NM, Hope, what for? During this time, darkness will develop its micro bacteria there.

Angela, brought you a pandora cut. Go to Temka

BYAGU !. Stuck together again?

Clearly, thanks, I went to knead, tomorrow in the morning I will also bake the daddies.

Angelochka, thank you so much for the recipe. Well, such a gorgeous panetone came out .... !!!!!!! Dream. The only thing I could not pierce it, cooled down the old way in feather beds, turned over from side to side. Kaneshna hesitated a little. The cut is already tomorrow.
Now I just went to make your custard quickly.

[Linen,]

Linen, Hey. Glad to see you) You need to pierce sharply, then it turns out well. I'm glad you're happy with the result.

Yeah, I poke him with a swing, but he does not pierce !!!! Terrible. Oh, and he is gentle !!!!



I'm doing an expert now. Instead of big, night dough with French sourdough. Well, the same big current is based on a starter and not yeast. I will report.

Yes, everything will work out. You are absolutely right that you can replace with leaven.

I am reporting. It's on the starter big. Shiikarnye, gentle !!!. Cool down in the feather bed. The ass was caught, but these are the features of my oven.



Thank you, Angela! The custard is still suitable. It is slower than panetone for some reason

did you rise above the form to the height of the form? Flax, shikardos!

Yeah, they also hung a fungus. I put the paper form in an iron jar of peaches))) and substitute another strip of parchment .. We climbed out very high.

Angela, brought a cut and a rift. Not crumbly at all, very aromatic and very tasty. I wanted to take a picture of the separation into fibers, but did not have time, ate Super Panettone, mine appreciated I will bake again and again! Thanks for the great recipe!

[Cvetaal]

Cvetaal, Svetlana, excellent cut. I'm glad I liked the Easter cake! Happy Easter!

Thank you so much for the recipe! I strongly doubted that everything would work out for me, but by the end of the dough I just fell in love with him! : girl_claping: It turned out so beautiful! The panettons came out just awesome! Airy, tender, very tasty! It is a pity that the photo did not come out well, the camera could not convey a wonderful cut. But for such a magical and detailed recipe THANKS!
Huge, huge!)

[Inchikblinchik]

Inchikblinchik, Inna, I am very glad when everything works out. Use it to your health!

[ang-kay]

ang-kay, Angela, started Easter with your Easter cake and summarize your panettone.


Delicious, airy, fibrous, pleasant to work with. Thank you very much!

[Tatyana1103]

Tatyana1103, Tatyana, the wonderful panettone came out. Exactly what is needed. Beautiful. I'm glad I liked the result)

Angela, hello. Your beauties are baked. I don’t understand how much dough should be put in the mold. I barely put in a third and they have already grown five times. I thought when they reached the edge of the form that was enough and sent it to the oven. And one kaaak rushed. In general, the roofs blew them. The hike should be less than 1/4.

Helen, I put about 1/3. Probably you have strong yeast. Look at my photo. I put it in the oven when it's already above the dome shape. To avoid bursting, try baking from a cold oven.

Yes yeast is good. I’ll be guided by the photo. For a year I have already forgotten the specifics. And it won't work in the cold. The apartment is so cold that if the oven is not turned on, then nothing will work at all.

Thank you. It turned out delicious. I can not attach a photo in the section.

[Ludmila]

Ludmila, to health. It's a pity that no photo)

Happened

[Ludmila]

Ludmila, good crumb. Well done!