Magic Panettone - Biga + Double Dough + Tangzhong
Recipe for 2 panettone pans, each 850 g.
Molds: 18 cm in diameter by 18 cm high. Panettone finishes at 21 cm high.
13.5% PROTEIN BAKERY FLOUR (540 g)
13.5% TANGZHONG FLOUR (separate from 540 g) 60 g
180 g WATER FOR TANGZHONG 300 g
18 g REMAINING WATER
INSTANT YEAST 15 g (Dry 21 g/Fresh 45 g)
SALT 4 g
SUGAR 180 g
EGGS (6 YOLKS) 120 g
UNSALTED BUTTER 210 g
HONEY 30 g
VANILLA ESSENCE 10 g
ZEST OF 1 ORANGE 3 g
ZEST OF 1 LEMON 2 g
CANDIED FRUITS/ORANGE SHELLS 400 g
100% BIGA 120 g
TOTAL DOUGH Approx. 2 kg
In North America and Europe, add additional water: 60 g
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Biga Recipe:
ALL-PURPOSE FLOUR 60 g
INSTANT YEAST 0.2 g (Dry 0.3 g / Fresh 0.6 g)
WATER 60 g
TOTAL SOURDOUGH SPONGE 120 g
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