[information]
title = "Panettone v3"
description = "Panettone."

keywords = ["white", "sourdough"]

notes = """
Recommended that sourdough started is used 3 hours after refreshing. Flavoring should be mixed up and left to rest for 12h minimum before being incorporated. Stage 1 will take around 12h to rise (under the conditions we attempted to bake this) so this lines up well. Additionally, soak raisins overnight. Incorporate yolks and sugar slowly to prevent dough splitting. Recommended flour protein content is 16%, this is not elaborated on and ash content is not listed so its difficult to know what the original authors where going for.
Apparently during ferment it should rise 250-300%. Bench rest should be 20 minutes and proof should be 5-6 hours.
Cooking temperature is listed as 165° for 50 minutes. It is traditionally scored with a cross with a piece of butter placed in the center.
Orange zest, lemon zest and vanilla pods are all listed in units, rather than grams.
"""

links = [
    "https://www.mulinopadano.it/en/blog/classic-italian-panettone-using-sourdough/"
    ]

[ingredients]
flavoring-honey = 6.5
flavoring-orange-zest = 80.6
flavoring-lemon-zest = 32.3
flavoring-vanilla-pods = 32.3
stage-1-flour = 100
stage-1-water = 40.3
stage-1-sourdough = 19.4
stage-1-sugar = 16.1
stage-1-yolks = 16.1
stage-1-butter = 24.2
stage-2-flour = 19.4
stage-2-water = 16.1
stage-2-yolks = 19.4
stage-2-sugar = 24.2
stage-2-butter = 32.3
stage-2-rasins = 29
stage-2-orange-peel = 29
stage-2-citron-peel = 14.5
stage-2-salt = 1.3