Panettone di Rolando Morandin

… con cioccolato.

I follow Morandin’s method of keeping the madre in water all the time. Making three refreshments every 3 hours.

I subbed fruit for dark lindt chocolate.

Panettone di Rolando Morandin

200.0    4000 Flour
87.5    1750 sugar
50.0    1000 water
112.5    2250 yolks
100.0    2000 lievito
25.0     500 water
125.0    2500 butter

50.0    1000 flour
17.5     350 sugar
22.5     450 yolks
25.0     500 butter
  6.0     120 salt
150.0    3000 orange
100.0    2000 sultanas
50.0    1000 cedro

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