Makes two pandoros.
Ingredients Bread flour, 636 grams Powdered sugar, 250 grams Butter, 260 grams Cream (35% fat content), 150 grams Water, 190 grams Egg yolks, 7 Egg whites, 1 Cocoa butter, 80 grams Dry yeast, 8 grams Salt, 11 grams Honey, 1 tablespoon Vanilla powder 1 teaspoon Lemon, 1 Orange, 1 Orange And Lemon Marmalade, 1 tablespoon
List of Ingredient Portions According to the Numbering in the Video
Biga 8. Water, 40 grams 9. Honey, 1 tablespoon 10. Dry yeast 5 grams 11. Flour, 80 grams 12. Egg yolk, 1 First Dough 13. Flour,150 grams
14. Egg yolk, 1 15. Sugar, 35 grams
16. Egg yolk, 1 17. Sugar, 35 grams
18. Butter, 80 grams Emulsion 19. Butter, 100 grams 20. Cream, 50 grams 21. Cocoa Butter, 80 grams 22. Vanilla, 1/2 teaspoon Second Dough 23. Cream, 100 grams
24. Egg white, 1 25. Flour, 220 grams
26. Egg yolk, 1 27. Salt, 11 grams
28. Egg yolk, 1 29. Sugar, 60 grams 30. Flour, 37 grams
31. Egg yolk, 1 32. Sugar, 60 grams 33. Flour, 37 grams
34. Egg yolk, 1 35. Sugar, 60 grams 36. Flour, 37 grams 37. Butter, 80 grams
Poolish is a highly fluid yeast-cultured dough. It's a type of pre-ferment traditionally used in the production of French bakery products. A Poolish resembles a sponge for the sponge and dough system.
Biga is a type of pre-fermentation used in Italian baking. Using a biga adds complexity to the bread's flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable.
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