Sourdough Panettone with Lesaffre Starter culture - Lesaffre UK & Ireland
TIME
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Cooking tools:
- Spiral mixer
- Kitchen scale
- Mixing bowl
- Bench scraper
- Proofing cabinet
- Oven
- Panettone case
- Cooling rack
Ingredients
- White Bread Flour (Levain 1.200 Kg, Dough 0.600 Kg)
- Water (Levain 0.600 Kg, Dough 0.100 Kg iced)
- Salt (Levain 0.012 Kg, Dough 0.006 Kg)
- Sugar (Levain 0.075 Kg, Dough 0.300 Kg)
- Livendo LV1 Starter Culture (Levain 0.006 Kg)
- Butter (Dough 0.300 Kg)
- Egg Yolks (Dough 0.325 Kg)
- Raisins (Dough 0.800 Kg)
- Candied Peel (Dough 0.250 Kg)
- Safpro SD Improver (Dough 0.054 Kg)
- Overnight Levain (Dough 2.193 Kg)
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