Video for Homemade Pandoro recipe (with Sourdough)

I’d been wanting to try out a  Pandoro recipe for a long time. My good friend Minollo pointed this one out  from the site Kucinare.it which is made using sourdough.

I finally tried it out and the result was pretty good. This recipe isn’t very easy, it requires the use of sourdough, long leavening times and the ability to make puff pastry, but once you’ve made it it’s really rewarding!!

If you’re looking for a Panettone (Christmas sweet bread) recipe, made with sourdough click here. If you want to make Panettone with yeast, click here.

Video Recipe for Pandoro

 

Ingredients

First dough

  • 180 g sourdough. Click here for the recipe.
  • 250 g manitoba flour (W350)
  • 40 g water
  • 40 g sugar
  • 1 egg
  • 1 egg yolk
  • 40 g butter, room temperature

Second dough

  • 100 g manitoba flour
  • 100 g medium strength flour
  • 100 g sugar
  • 2 eggs
  • 1 teaspoon of salt
  • 1 vanilla pod
  • 130 g Butter for pastry layers
  • Refresh the sourdough at least a couple of times. For the recipe to succeed, the sourdough must double in size repeatedly every 3-4 hours.

Method

First Dough

  • Put the sourdough in the warm water (30c)
  • Add the flour
  • Add the sugar
  • Add the eggs
  • When the dough comes off the sides of the bowl, add the butter one little piece at a time.
  • Keep mixing for a total of 35-40 minutes
  • Put the dough  in a container
  • Store the container in a warm place (20-25°C) away from drafts (e.g. in the oven with only the light turned on
  • Let it rise for 8 to 12 hours, until the dough has triples in size

Second Dough

  • Add half the flour to the first dough
  • Start mixing
  • Add sugar
  • Add salt and vanilla
  • Mix in the eggs one at a time
  • After 5 minutes, the dough will begin to come away from the sides of the mixing bowl
  • Knead it for a total of about 40 minutes. The dough must be very elastic and not sticky
  • Put the dough in a lidded bowl and store in the fridge for 40 minutes

Making the pastry

  • Take the butter out of the fridge and put it on a piece of plastic wrap
  • Cover it with another piece of wrap so it doesn’t stick to the rolling pin
  • Roll out  a rectangular layer of butter a few millimeters thick
  • Take the dough from the fridge, fold it and roll it out about three times as explained in the video
  • After the final rest in the fridge, gently mold the dough into a ball
  •  Grease the Pandoro mold with butter
  • Put the dough ball in the mold
  • Let it rise away from drafts (for example in the oven with only the light turned on)
  • Leave the dough to rise for about 8 to 12 hours, until it has grown to reach the edge of the mold

 

Baking

  • Bake at 175°C for about 15 minutes
  • Lower the oven temperature to 160°C and bake for another 35-40 munites
  • If the Pandoro browns up too quickly, just put a sheet of foil on top

Vittorio

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