How to make No Knead Sourdough Panettone｜Naturally Fermented Bread｜CJ BEKSUL Strong Flour｜Rofco Oven
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- Опубліковано 11 гру 2021
- Made without commercial yeast.
Sourdough Panettone.
I've tested it several times, but it's really hard.
Although there is a wheat flour exclusively for Panettone from Italy that has a fairly high protein content and absorption rate,
There was no way to obtain it in Korea, so I used CJ Beksul Strong Flour, which is sold everywhere in Korea.
It is made with a Panettone formulation that CJ Beksul strong flour (12-13% protein) can handle. (๑•᎑•๑)
You can easily make it at home! (No Knead Method)
Merry Christmas with Panettone! (๑•᎑•๑)
■ Click the Subtitle button → Subtitles will be displayed in the video.
■ How to make Levain → • DAY 1｜Sourdough Starte...
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Raisins + Candied Orange Peels + Rum : 75g
B's(%): 40%, Tr(g): 40g Raisins
B's(%): 25%, Tr(g): 25g Candied Orange Peels
B's(%): 10%, Tr(g): 10g Rum
Put 40g of raisins, 25g of Candied Orange Peels, and 10g of rum in an airtight container.
After aging for 2 days or more, use as is.
■ 1st Dough : 210g
B's(%): 35%, Tr(g): 35g Water (14°C)
B's(%): 40%, Tr(g): 40g Levain
B's(%): 17%, Tr(g): 17g Egg yolks
B's(%): 20%, Tr(g): 20g Sugar
B's(%): 28%, Tr(g): 28g Butter
B's(%): 70%, Tr(g): 70g Strong flour (Bread flour)
■ 1st Dough process｜Room temperature : 25℃
1. Put 35g (14℃) of water in a bowl.
2. Add 40g of levain and mix evenly.
3. Add 17g of egg yolks and mix evenly.
4. Add 20g of sugar and mix evenly.
5. Add 28g of melted butter (36℃) and mix evenly.
6. Add 70g of flour and mix evenly until no flour is visible.
(Dough temperature : 23℃)
7. Fermentation at room temperature for 10 hours.
(volume expansion more than about 3 times)
■ Secondary Dough : 276g (including 1st Dough)
B's(%): 210.0%, Tr(g): 210.0g 1st Dough
B's(%): 10.0%, Tr (g): 10.0g Water (14°C)
B's(%): 20.0%, Tr(g): 20.0g Egg yolks
B's(%): 0.0%, Tr(g): 0.0g Vanilla bean seeds (very small amount)
B's(%): 5.0%, Tr(g): 5.0g Honey
B's(%): 1.9%, Tr(g): 1.9g Salt
B's(%): 30.0%, Tr(g): 30.0g Strong flour (Bread flour)
■ Secondary Dough Process｜Room temperature : 25℃
1. Put 10g (14℃) of water in the bowl containing the fermented 1st dough.
2. Add 20g of egg yolks.
3. Add a very small amount of vanilla bean seeds.
4. Add 5g of honey.
5. Add 1.9g of salt.
6. Mix all ingredients evenly. (Before adding flour)
7. Add 30g of flour and mix evenly until no flour is visible.
(dough temperature : 25℃)
8. Rest for 30 minutes at room temperature.
9. Separate the dough from the bowl and place the dough on the work work table.
10. Use a scraper to round the dough(No. 1).
11. Rest 15 minutes at room temperature.
12. Use a scraper to round the dough(No. 2).
13. Rest 15 minutes at room temperature.
14. Top with the pre-treated raisins and candied orange peel mixture (75g).
15. Use a scraper to round the dough(No. 3).
16. Rest 15 minutes at room temperature.
17. Use a scraper to round the dough(No. 4).
18. Rest 15 minutes at room temperature.
19. Use a scraper to round the dough(No. 5).
20. Panning the dough into a panettone mold.
(Panetone mold size: diameter 11cm * height 8.5cm)
21. Fermentation at room temperature for 2 hours and 40 minutes.
22. Almond topping of dough surface
(egg white : sugar : almond powder = 30 : 10 : 30 ratio)
23. Hagel Sugar (pearl sugar) Topping
24. Rofco B5 oven dial 165°C set and preheated.
25. Put the dough into the oven.
26. 27 to 30 minutes baking.
27. Hang the panettone upside down after baking to cool for about 3 hours.
■ Caution: Always be careful when using the oven.
(Because it is very hot, use it after wearing very thick oven gloves)
#Panettone
#panettoneRecipe
#ItalianChristmasBread
#NoKneadPanettone
#SourdoughBread
#Rofco
#PanettoneClassico - Навчання та стиль
Thank you Mukgling! That’s a best recipe I have ever made
와 올려주셨군요!!!! 진짜 감사해요ㅠㅠㅠ 여러번 시도하셨다고 해서.. 이렇게 설탕 노른자 버터 들어가는 반죽을 르방+무반죽으로 하기 어려울 것 같다는 생각을 하고 있었거든여ㅜ 찾아본 레피시 보니까 거의 이스트 쓰고 반죽기 쓰고 그래서... 정말 감사합니다 소량 손반죽 생산 홈베이커의 빛과 소금이세요...! 열심히 따라해볼게요~
덕분에 많은 공부하였습니다~! 파네토네 쪽에도 정말 공부해야 할게 많아서 앞으로 다양한 밀가루와 배합을 테스트 해봐야 겠어요! 이 배합은 첫 시작일 뿐입니다^^
It is thanks to you that I got in to bread making first with yeast now with sourdough. It all started back in in March last year during lockdown. I came across your amazing channel and felt in love with everything that is leavened!
Thank you very much for love mukgling~!
Happy new year! and happy baking bread!
항상 제가 좋아하는 빵을 만드시네요 저도 요즘 파네토네에 빠져 있어요 저도 초반엔 강력분에 르뱅을 넣고 만들었었는데 요즘은 roy처럼 기공을 만들고 싶어서 파스타마드레를 키우는 중입니다
기공의 핵심이 파스타마드레인걸까요? 파스타마드레에 대해서도 공부해야겠네요 ㅠㅠ많은 도움 부탁 드립니다~!
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘🌹❤️🌺😘👍
Thank you very much! Have a good day!
Great!
Thanks for watching! Happy baking bread!
شكرا جزيلا
خبز سعيد!
키야 너무 멋집니다.. 단백질 낮은 강력분들로 시도하다가 실패하고 다시 시작중입니다^_ㅠ 파네토네는 절대 무반죽으로 만들 수 없을거라 생각했는데 멋지십니다👍
믹서기를 사용한 반죽과 다르긴 할 거에요 ㅎ
나중에는 꼭 파네토네 밀가루로 만들어보고 싶네요! 시청해주셔서 감사합니다!
Sztos!!!
Thanks for watching! Happy baking bread~!
Хороший мякиш... Буду делать...Спасибо за рецепт
Спасибо за просмотр!
Удачной выпечки!
Merci pour Panettone la recette
Merci beaucoup d'avoir bien regardé !
This is definitely the best breadmaking channel I've come across
Thank you very much! Happy baking bread and Happy new year!
제가 있는곳에선 노엘과 신년초에 파티에 모인 사람들끼리 모여서 세로로 죽죽 잘라 먹곤하여서 요즘 시즌에 참 눈에 많이 띄는 빵입니다. 발효종으로 이렇게 훌륭하게 해 버리시다니.. 대단하다고 할수 밖에요. 전 여름에 주문한 B10가 다음주 도착합니다. 저도 발효종으로 시도해보고 성공하면 지인들에게 선물로 나눔해야겠어요.
현지의 파네토네 맛이 궁금하네요^^ 여름에 주문했는데 이제 도착하군요 ㅠㅠ
즐거운 베이킹 하시고 좋은 하루 보내세요~!
Merci pour panettone
Merci beaucoup d'avoir bien regardé !
ماشاء الله
Wow! What a Christmas Recipe! It looks really good. Unfortunately, I don't have many of the ingredients and the pannetone mold.
That's sad ! Thanks for watching! Have a good day!
and such a good oven )
@@andreyustinov7793 :)
What amount of instant yeast would I use if I don’t have levain? I love watching your videos 🥰
I think I'll have to do the yeast test later.
Thanks for watching!
몰드 11*9 사이즈 1개 분량인가요?
Love all your job🤓💪❤️what humidity (%)do you have leaven?
My leaven is flour:water = 1:1 ratio. Thanks for watching!
@@Mukgling Thank you for your answer ❤️🍞🥖🍞🥐 you the BEST❤️🍞
@@user-gc3ue4tq4m Thank you very much! Happy baking bread!
Here we go and thank you for the recipe 🙏💕🙏. Can we make it without alcohol? That water is it warm water or cold? 7:20
Even if you use the dried fruit as it is without alcohol, there seems to be no problem!
The role of alcohol is to make the dried fruit more moist and flavorful.
@@Mukgling Ok👌 and what about that little container with water in 7:20 minutes? Is it cold or hot water? And why?
@@sunshineny6910 Oh, hot water! This is the method of choice to increase the humidity inside the container!
@@Mukgling Thank you very much 😊 🙏
@@sunshineny6910 happy baking bread!
거꾸로 매달아 냉각시키는 이유가 궁금해요^^
찌그러짐 방지 입니다^^
Merci beaucoup donner moi les ingredients
You can see details in the video description!
방부제 없이 상온에서 6달 동안 보존될 수 있다고 하는데 그 이유가 뭔가요?
방부제 없이 상온에서 6달 동안 보존가능한지는 모르겠습니다.
하지만 파네토네가 일반적으로 장시간 보관 가능한 이유는
- 높은 당함량과 낮은 ph(사워도우)로 부패가 지연되는 것 같습니다.