Knead all the ingredients except the fat until dough is smooth and dry. Then incorporate fat.
Dough proofers 72-75°F at 75% H.R. for 12-14 hours and in any case until quadrupling the volume.
Final Dough Method
Knead the evening dough, Patent Flour, NP improver, and water until the dough is smooth and dry.
Add in sequence, honey, sugar and egg yolks in 3 step. Incorporate melted Belcolade Noir 55%.
In the end add butter and when the dough is smooth add fruits and chocolate chips.
Dough temperature: 78-80°F Bulk proof: 85°F for 60 min. at 75% H.R
Divide: 1000g
Final Proofing: 4-5 hours at 85°F and 75%
H.R Decoration before baking: engrave panettone as an X shape and put in the center a little piece of butter.
Bake at 330° for 55 min. (rotative, 1000 g weight, demper closed for 35 min. and open 20 min.).
Bake until the inner part of the panettone reaches 200°F, then remove from the oven and leave to hang upside down by inserting a knitting needle through the bottom of the panettone and turn down on the rack.
Decoration Method
Temper the Belcolade Selection Noir Cacao-Trace at 30°C and glaze the cooled panettone.
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