Panetone Recipe

 

Vega

400 g buttermilk

22 g yeast

250 g sourdough starter

400 g bread flour

Mix All Together. Rest for 30 minutes to one hour.

 

Dough

400 g bread flour

265 g egg yolk

200 g sugar

20 g salt

 

orange zest

lemon zest

one vanilla bean

200 g of butter

475 g bourbon -soaked fruit

 

1. Add the eggs flowers and mix. Rest for? Hours?
2.  Mix together for a while.
3.  Add salt sugar vanilla bean and mix together.
4. Add orange and lemon zest and vanilla bean.
5. Mix until shiny and smooth, ribbony and stretchy.
6. Add butter in small amounts.
7. Let relax one minute.
8. Add fruit and mix. Fine gluten film.
9. Bulk fermenting bowl covered with plastic wrap until doubled in size.
10. Spray counter with oil, spray hands with soil and turn out dough.
11. Gently spread into rectangle and fold/stretch.
12. Shape into a ball and cover with the bowl.
13. Repeat steps 11 and 12 twice.
14. Put into mold (800 g) and proof to merely top of mold.
15. Brush top with egg wash, score and place of butter Pat in the middle of the score.
16. Bake at 350° for X minutes.
17. Done when 190°
18. Skewer and turn upside down to cool