ANDREA TORTORA
PASTRY CHEF
Ingredients
Natural Yeast
210 g flour 360 W
210 g mature sourdough on second refresher
110 g 24°C water
First white dough
All the natural yeast
480 g flour 360 W
240 g whole milk at 24°C
First yellow dough
All the first white dough
480 g flour 360 W
60 g caster sugar
30 g softened butter
240 g eggs (yolk and white)
Strengthening Biga
30 g brewer’s yeast
120 g flour 360 W
60 g 24°C water
15 g caster sugar
Second yellow dough
1200 g flour 360 W
600 g eggs (yolk and white)
180 g caster sugar
120 g softened butter
Final Dough
phase A
All the second yellow risen dough
1920 g flour 360 W
1200 g eggs (yolk and white)
300 g softened butter
90 g sugar
phase B
600 g icing sugar
300 g eggs (yolk and white)
Emulsion
2700 gr dice butter at a 16°C temperature
40 g salt
60 g honey
30 g vanilla pearls
90 g cocoa butter
Credits: Marco Dandolfi
Method
Natural yest
Knead well until smooth and leave to rise for 4 hours at 24°C, until dough triples in volume.
First white dough
Knead the ingredients to obtain a smooth dough. Leave to rise at 28°C for two hours, or until the initial volume doubles in size.
First yellow dough
Knead the ingredients to obtain a smooth dough. Leave to rise at 28°C for two hours, or until the initial volume doubles in size.
Strengthening Biga
After an hour and a half of leavening of the first yellow dough begin to knead the ingredients to obtain a smooth dough. Leave to rise at 28°C for 30 minutes, the volume should triplicate. Fundamentally to have a leavened yellow dough at the same time as the strengthening biga.
Second yellow dough
Knead all the ingredients together to obtain a smooth, elastic and homogenous dough. Leave to rise at 28°C for about 2 hours, the dough should double in size.
Final Dough phase A
Knead all the ingredients of final phase A to obtain a smooth and elastic dough, add half of phase B and then the other half and continue making a smooth and elastic dough, carefully paying attention to never letting the dough reach more than 26 degrees.
Finish by incorporating the emulsion in three shots, which should be prepared at least 24 hours
beforehand, so as to guarantee a cold but plastic temperature.
Emulsion
In a kitchen stand mixer with the flat beater, mix all the ingredients without incorporating too much air. Rest the mixture at 12-16 degrees, so as to have the correct temperature and consistency before use. Should you put it in the fridge, it will be necessary to work it with a spatula before inserting it into the dough.
Assembly
Divide the dough into 850 gr pieces, turn them and leave to rest for 10 minutes at 25°C, 55% humidity. Turn them again and place them in previously buttered moulds (if the moulds are not non-stick). Leave to rise for 12 hours at 27-28°C, until the dough reaches the edge of the mould. Cook in a ventilated oven at 165°C, 45 minutes, valve closed and 10 minutes valve open for a total of about 55 minutes. The temperature at the centre should be 94°C. Remove from oven, leave to rest and cool for 6 hours at room temperature. Package. Dust with icing sugar before tasting.
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