Panettone al Cioccolato di Iginio Massari

Mature:
Sweet Alcohol aroma not sharp
Taste of Mozzarella, no bitter aftertaste
Soft ivory-white dough with elongated alveoli
pH 4.1

Feeding procedure that lead to mature lievito:

Tues. 00.00 1:1 – 12hrs @ ~18C
Tues. 12.00 1:1 – 12hrs @ ~18C
Wed. 00.00 1:1 – 17hrs @ ~18C
Wed. 17.00 1:1 – 18hrs @ ~18C
Thurs. 11.00 1:1 – 4hrs @ 28C
Thurs. 15.00 1:2 – 4hrs @ 28C – here ratio 1:2 to adjust for lievito too strong!
Thurs. 19.00 1:1 –15.5hrs @ ~18C
Fri. 10.30 1:1.5 – 4hrs @ 28C
Fri. 14.30 1:1 – 4hrs @ 28C
Fri. 18.30 1:1 – 4hrs @ 28C

Fri 22.30 – Primo Impasto

Lievito was put into a bath at the end of the storage phase at ~18C before the next refreshment.

Formula:
Panettone Al Cioccolato di Iginio Massari

60    1000 Lievito
240    4000 Flour 280-320
60    1000 Sugar
81    1350 Butter
60    1000 yolks
78    1300 water

60    1000 flour 280-320
—-    3n vanilla
60    1000 yolks
72    1200 sugar
21    350 honey
93    1550 butter
4.8      80 salt
42     700 water
60    1000 cioccolato fondente
60    1000 cioccolato latte
60    1000 candied orange
1111.8    18530

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