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

2 thoughts on “Panettone al Cioccolato di Iginio Massari

  1. Hello, how are you?

    I have read your blog and replicated the recipes you put here, today I decided to make this recipe from Ignio Massari. In the first dough (primo impasto) I had no problem, but during the second dough (secondo impasto), I had problems when I added the rest of the water, after the yolks. Could you tell me when you add the water?

    • Hello Fabiano,

      What problems did you have, can you elaborate? When water is specified in the second dough typically it would be added at the end of the mix, before adding the fruit etc.

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