sourdough bread and pizza cookbook by MrMax252525

sourdough bread and pizza cookbook

The secrets course of sourdough step by step to make creations with incredible flavors, fragrances and appearance.

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Massimo Parrucci

Dedication -to all my mistakes-

PREFACE........................................................................................8 PASTING.......................................................................................10 FLOURS.........................................................................................11 THE POWER OF FLOUR...........................................................17 WATER..........................................................................................19 THE BASICS: LEAVENING AND MATURATION..................................21 TYPES OF DOUGH: DIRECT AND INDIRECT.....................................23 KNEADING AND DOUGH STRUCTURE.............................................27 AUTOLYSIS....................................................................................28 MOTHER YEAST.......................................................................30 THE LEAVENING PROCESS.............................................................31 WHAT IS SOURDOUGH...................................................................34 PREPARATION (SOLID AND LIQUID SOURDOUGH)......................36 HOW TO USE SOURDOUGH..............................................................44 BREAD..........................................................................................51 CLASSIC ITALIAN BREAD...............................................................54 WHOLE WHEAT BREAD..................................................................56 SLIPPERS.......................................................................................58 MUFFOLETTA................................................................................60 ROSETTE OR MICHETTE................................................................63 BAGUETTE.................................................................................... 65 ARABIC BREAD.............................................................................67 OIL SANDWICHES..........................................................................69 MILK SANDWICHES.......................................................................71 TUSCAN BREAD.............................................................................73 BREAD FOR HAMBURGER...............................................................75 CASSETTE BREAD..........................................................................77 SAVORY BRIOCHE ROLL STUFFED..................................................79 SWEET BRIOCHE ROLL...................................................................81 PIZZA............................................................................................83 ITALIAN PIZZA..............................................................................85 FOCACCIA.....................................................................................88 ROMAN PINA.................................................................................90 STUFFED CALZONE.......................................................................93 BREADSTICKS................................................................................95

FRISELLE........................................................................................97 TARALLI........................................................................................99 SAVOURY PIE...............................................................................100 MEDITERRANEAN WHIPS............................................................103 PANDORO.....................................................................................105 PANETTONE.................................................................................108

THIS COLLECTION IS THE RESULT OF MUCH WORK AND RESEARCH WITH THE BEST CHEFS AND ITALIAN MASTERS IN THE ART OF BAKING, TO PROVIDE KNOWLEDGE AND SECRETS OF AN ITALIAN ART HANDED DOWN FROM GENERATION TO GENERATION.

PREFACE

Kneading is a ritual made of gestures, movements calibrated with a slow and rhythmic manual skill just like a dance which joins simple ingredients and gives them new shape and new life, a fantastic dough, complex and perfect in absolute balance. Making bread is an intense physical and spiritual exercise because it teaches us to understand the limits, the times, during the preparation it helps us to learn to listen to the dough while it is rising, the bread while it is baking and becoming golden. It is a unique world, made of shapes, aromas, flavors and colors. Making a dough, helps us listen to ourselves, teaches us how to observe and improve ourselves. To make bread, is also to learn to enjoy the beauty of giving to others. Give away some of your own sourdough only to receive a smile in return.

PASTING

Flours

When we talk about flour, perhaps many of you first think of the classic wheat flour 0. But in reality, any milled flour obtained from a dry ingredient, can be considered as such as, for example, the flour of rice, peas, chestnuts, carrots, chickpeas, etc. In these pages, we will elaborate on flours made from wheat. These flours are divided into two major types: Soft wheat flours and durum wheat flours, also called semolina. The difference between the 2 types lies in the raw material used. These flours are made from different types of wheat; soft wheat flours are made from soft wheat, and durum wheat flours are made from hard wheat. OF SOFT WHEAT Wheat flours are divided into six categories, which differ from each other for various factors. First of all, the level of refining, that is the separation of bran from flour.

The second one is the content of proteins, responsible for the presence of gluten, therefore also for the elasticity of dough. The third factor is the degree of strength flour. When we talk about the strength of flour, we refer to its capacity to resist to working and leavening, which is given by the content of proteins, gluten, which in contact with water, develops an elastic mesh. The more gluten-rich the flour, the more elastic it is. The fourth factor is the degree to which liquids are absorbed. In fact, flours absorb liquids in different ways. In practice, the higher the degree of refining of the flour, the lesser will be its capacity to absorb water. For example: if in a recipe we replace 00 flour with 0 or whole wheat flour, we will have to rebalance the doses, adding more liquid. On the contrary, if we want to use a 00 flour instead of a 0 flour or whole wheat flour, we will need to use less liquid. Talking about wheat flour, one immediately thinks about type 00 flour, the most commonly used in Italy and in Europe. 00 flour is the most refined of all types of wheat flour, which means it has a lower content of bran and greater than flour. It is also the flour that contains the least protein and as a result is a low strength flour. The protein content is around 9%. It is not suitable for long leavening, however it is perfect for short leavening, such as cakes and/or cookies that are leavened in the oven and therefore need to be more crumbly. Or it can be suitable for pizzas and focaccias, which do not exceed 3 hours of rising time. The 00 flour being the most refined, is the one that absorbs less liquid, in fact it absorbs about 50% of its weight in water. The second type is type 0 flour, less known and used than 00 flour because it is not suitable for all preparations.

The 0 is less refined than the 00, in fact it contains a small percentage more of bran but much more gluten, therefore it is a flour of strength. It has a protein content that is is about 10%, therefore it is not suitable for crumbly cakes, but perfect for long leavening, such as pizza, bread, brioches and for complex leavened products such as pandoro or panettone. This flour allows you to create fluffy and very elastic results. The third one is type 1 flour, even less known and used than the previous ones. This type of flour is less refined. This means that contains more bran and more protein. Type 1 flour is not strong, despite its high protein content. This flour can be suitable for both crumbly cakes and long leavening such as bread, pizza or rustic leavening. It allows to obtain elastic doughs with crispy crust. The strong point of Type 1 is that it contains more bran and more fiber. The fourth one is type 2 flour, even less known and used than the previous ones. It is indicated for those who do not like the intense taste of whole wheat flours or want to give a rustic touch. This type of flour is less refined, in fact it is This is a semi whole wheat flour. Which means it contains a lot more bran and also more protein. Type 2 flour is not very strong, despite its high protein content. It can be used for both crumbly cakes and long leavening, such as those for bread and pizza. It allows you to create elastic yet crisp dough. Among soft wheat flours, whole wheat flour is the most nutritionally complete one, because it is richer in proteins, mineral salts and vitamins, as opposed to the more refined ones. It is a pretty strong flour and for this reason it is not very suitable for crumbly cakes. Manitoba flour is well known and used in Italy.

This flour is produced with a particularly strong wheat, originally from Canada (now also cultivated in Europe). It is a refined flour, but with a very high content of proteins, about 13-15%. It is not suitable for crumbly cakes but it is excellent for long leavening, such as bread, pizza, brioches or complex leavened products, such as pandoro and panettone. As for the absorption of liquids, even though it is very refined, absorbs a lot of liquid (about 90% of its weight in water). HARD WHEAT Durum wheat flours are made from semolina, and are very different from regular flours. Groats are coarser, and have a higher amount of protein than 00 type flour. Doughs obtained with durum wheat semolina have a lower extensibility, therefore they are less elastic but are much more tenacious. This characteristic makes these flours, excellent for some types of bread (ex. bread of Altamura), or for the preparation of fresh or dry pasta. There are four types of durum wheat semolina. The first is durum wheat semolina; slightly grainy, it resembles very fine sand, yellow in color pale. Durum wheat semolina is perfect to prepare fresh or dry pasta, or particular preparations such as gnocchi romani, but it is also perfect to prepare some desserts. The second type is durum wheat semolina; slightly coarser than semolina, but used like durum wheat semolina. The third type is whole durum wheat semolina; similar to the classic semolina but whole, therefore more complete at a nutritional level.

The fourth and last type is durum wheat semolina; also known as durum wheat flour; it is a very finely ground semolina perfect for preparing fresh or dry pasta, or for some types of bread and various leavened products. genre or particular desserts. To recap, there are six types of wheat flours. Flour type 00, without bran, very refined; not suitable for long leavening but perfect for cakes, cookies, pizzas and focaccia with short leavening. It is also used to thicken creams and to prepare fresh pasta. Type 0 flour, which is less refined, is not suitable for cakes and crumbly cookies, but it is perfect for long leavening such as pizza, bread, brioches and complex leavened products. It allows to create soft and rubber bands. Type 1 flour contains more bran, and depending on its strength can be suitable for both crumbly cakes and long leavening, such as for bread, pizza, or rustic leavening. It allows you to generate elastic doughs. Type 2 flour contains a good quantity of bran and just like type 1 flour, it can be suitable both for crumbly cakes and for long leavening. It allows the creation of elastic doughs. Whole wheat flour contains a lot of bran, and is the most nutritionally complete. It is usually used together with other flours, and it is suited for the preparation of crumbly cakes or rustic leavened products, such as bread, pizza and focaccia. Manitoba flour is very similar to zero type flour. It is not suitable for crumbly cakes but it is perfect for very long leavening times, such as those for bread, brioches and complex leavening.

Finally, there are durum wheat flours or semolina, which are divided into four big types. The durum wheat semolina is slightly grainy and pale yellow in color. Ideal for fresh and dry pastas and some desserts. Durum wheat semolina, similar to semolina, but coarser with identical uses. Whole wheat semolina is very similar to common semolina but whole wheat. It is used in the same way but is more nutritionally complete. Finally, the semolina of durum wheat, or durum wheat flour, is pale yellow in color; perfect for fresh and dry pasta, for various types of leavened products and for some desserts.

THE POWER OF FLOUR We often hear about strong or weak flour, but let's see specifically what it means. As we have seen, 00 flour is very weak, the Manitoba is very strong, and there are many medium-strength types. The strength of the flour represents protein in the form of gluten. Gluten is composed of 2 proteins and water, and gives elasticity to the dough. A weak flour cannot absorb much water, therefore it is not suitable for long rising doughs. This is because, a weak flour is poorer in gluten. It is not very elastic and not suitable for doughs with a lot of hydration. So, we will use this type of flour to make fresh egg pasta, shortcrust pastry or cookies. Going up in strength, on the other hand, we can make more hydrated doughs with a long leavening time. In these doughs, gluten is abundant and gives a lot of elasticity. With flours of this type, we are able to prepare pizzas and buns. With even stronger flours, we are able to prepare large leavened items, such as pandoro and panettone. So how can you tell a strong flour from a weak one? Flour strength is expressed by the parameter W, followed by a number. 00 flours are very weak because they have a W170, medium flours usually used for pizza W240-260 while very strong ones, W400 or so.

So what is gluten? Gluten is the protein part of dough. It is a viscous, elastic substance made up of two proteins and water. Three elements come into play to aid in the formation of gluten: - Mechanical work. Kneading by hand or with a mixer is a major factor in gluten formation. - Timing. The right amount of time must be allowed for the gluten to become forms. - Temperature: heat promotes the formation of gluten. Gluten develops, forming a "glutinous mesh". The task of the glutinic mesh is to trap the carbon dioxide bubbles, produced by yeast fermentation, in the dough and give life to the leavening. To recap: there are many types of white flours, which are different from each other. It is essential to choose the right type of flour, based on the preparation you want to do. To make pizza, for example, we will choose a medium strength W240. Flour that is too weak will not absorb water used for the dough; too strong a flour would create a sticky dough.

Water

In this chapter, we are going to discuss a very important subject, about a fundamental element for dough: water. But why all this importance? Water is often the most underestimated element in mixing. Basically, we tend to focus on the quality of the flour used, the type of salt or oil used. But so, as to generate a perfect dough we have need a very good quality flour, we also need a very good water. We usually only focus on the temperature of the water we need to use, and often underestimate its quality. As far as the mixture is concerned, the first factor to evaluate and/or verify is the degree of hardness of the water. Water hardness is specifically, a value that indicates the presence of mineral salts in it. Depending on how hard or soft the water is, it will give rise to a better performing dough, a good dough or a bad dough. Water hardness is measured in French degrees (F°). A value of less than 5 F°, indicates soft, mild hardness water. When it is a value between 6 - 20, we consider it moderate hardness. When the value exceeds 20 F°, we indicate a strong hardness. Why is it important to recognize these values? Because the water to be used for making our dough must have a moderate hardness. Too soft water, in fact, produces a sticky dough, with a weak glutinous mesh. To correct this defect, we will have to add more salt to the dough, in order to facilitate its development. Using water which is too hard, with an alcohol by volume higher than 20° F, will make the dough tenacious, with a strong glutinous mesh, but the excessive strength will contrast the action of yeast, slowing down yeast activity and fermentation.

Having said this, the optimal value for the water to be used in the mix is between 12 and 18 degrees (therefore within the range of a moderate hardness). Using water with this level of hardness, we will obtain an optimal pH for the mix (value between 5 - 6). We will then obtain a glutinic mesh that is neither too strong nor too weak, which will allow the yeast to develop and work successfully.

The basics: leavening and maturation

When talking about dough, it is necessary to consider two processes that develop within the preparation. One is the most known one, that is leavening. The other one, which has the same importance, is the ripening. Let's find out about the two phases: These processes are intended to determine the taste of our dough, its digestibility, its flavor. All aspects, positive or negative, depend on the interaction of these processes.

Leavening has a much faster and quicker development than ripening. The leavening process starts right away (as early as 2 hours). But in this same period of time, the dough will not be able to mature properly. In order to obtain an adequate maturation, the dough must work for a minimum of 24-30 hours. Let's analyze the leavening process. By using yeast for our dough, we give the compound microorganisms (yeasts), which feed on of the dough releasing co2. By kneading, a strong glutinic mesh is created, which traps the gases contained within. Once our dough is ready, we will notice well-defined alveoli. A reverse process occurs in maturation. During this phase there is in fact, the demolition of complex elements into simple ones. In the digestion phase, it will be much easier for us to digest elements Simple, as opposed to complex. If we have achieved a good maturation of the dough we will not feel a feeling of heaviness after having eaten a yeast infection. So in order to make leavening and ripening interact perfectly you need to make the leavening weak. To do this, we will need the refrigerator. The refrigerator, at a temperature of 4-8 C°, will slow down the leavening so that the dough will develop within two days. Maturation will have the chance to take place, making simple the elements composing the dough. This solution is the best to get a digestible, fragrant dough with fantastic flavors.

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BREAD

Making bread by hand requires patience and commitment, and maybe we choose to make it because we don't like supermarket bread, or because it only lasts a few days before it hardens or goes bad. We may wish to bake bread at home because it can last up to a week. This is because we carefully choose the ingredients to use, and because we can prepare it with the family, to share with them a serene moment of aggregation. Preparing the dough by ourselves means knowing what we are eating. Bread is a princely food, one of those foods that should never be missing on the table of every family. a few, simple ingredients: water, flour and a starter, or yeast (brewer's yeast or sourdough). Choosing ingredients is essential. Even if we are talking about simple ingredients, choosing them leads to an awareness of the products we are going to use. Flour is the key element in the production of a dough. The flour used should be type 2 or whole wheat, to give added nutritional value to the final product. Compared to 00 flour, which is more processed and refined, type 2 flours, especially wholemeal, have a high content of fiber and minerals, which are not found in more refined and processed flours. Dough made with sourdough is digestible, therefore more suitable for those who suffer from malabsorption. Contrary to popular belief, self-produced dough offers our bodies many benefits. In fact there is no yeast intolerance. It's actually flours and baking, That then lead to our intestines having disorders. The dough Commercial, for example, takes a long time to digest.

By using sourdough instead, (after the long leavening times needed), the dough is more digestible and assimilable. Thanks to the self-rising dough, we eliminate all related gastrointestinal problems. Making a leavened product requires passion and commitment. That's why it is better to find a pleasant moment in the family to prepare it together with our children, family members or alone. Kneading, cooking, increases patience and self-esteem. In addition, we know that the Mediterranean diet is a UNESCO World Heritage Site for its benefits and its charm handed down through the ages and finally taste our products makes us realize how nice it is to make a product with our hands. Now let's get down to business

Classic Italian bread

Fragrant and tasty, our grandmothers used to make it with a lot of care. passion and dedication. A soft, homemade bread with a crunchy, golden crust. Servings : 8 Preparation time : 30 min. Cooking time : 25 min. Ingredients: - 100 g of sourdough - 500 g of flour 0 - 300 g of water - Salt to taste

- Extra virgin olive oil q.b. - First, take 100 g of refreshed sourdough. - Dissolve it with warm water. - Let it sit for 5 minutes, to improve hydration, and then stir with a wooden spoon. - Combine flour, oil, and salt and knead to a dough. - Cover the dough with plastic wrap and let it rise for 24 hours in the oven turned off in the winter or in the fridge in the summer. - The next day the dough will have tripled in volume, place it on a floured work table, and spread it out with your hands forming a rectangle. - Now make some folds: take the longest part of the rectangle and Fold it to the middle, then take the other side and fold it over as well. overlapping the other side. - Now fold the shorter side bringing it to the center of the loaf and do the same with the other side, overlapping it. - Proceed with the "pirlatura" (derived from the Milanese word "pirlare" "to turn in circles" - in Milanese dialect the pirla is the spinning top): Round out the dough by spinning it with fully floured hands. - When you have obtained a spherical shape, place it in a basket. Lined with a clean cloth. - Add a dusting of flour to the bottom and let rise until doubled in volume (3-4 hours). - Take the loaf of bread, raise it slowly using the cloth and do it gently slide onto a baking sheet with baking paper sprinkled with

flour. Dust the surface of the bread with flour. - Make incisions with a very sharp knife and bake the loaf in a preheated, static oven at 220° for about 20-25 minutes. - Finally your sourdough bread is ready to serve Warm and fragrant. For a crispier crust, you can turn on your oven's steam function or insert a bowl of water during cooking. another very used method is to use a brine with which to wet the surface of the loaf of bread during the last 20 seconds of baking

Whole wheat bread

Very rich in fiber and nutrients, whole wheat bread increases the sense of satiety, improving bowel functioning. Servings : 8 Preparation time : 50 min. Cooking time : 60 min. Ingredients: - 1 kg wholemeal flour

- 130 gr unrefreshed sourdough - 650 ml water - 18 gr salt - 45 gr wheat germ (optional)

- In this recipe, the sourdough is not refreshed, but combined with the dough immediately after the bath. Then proceed with a 30-minute purifying bath in lukewarm (28°C - 82.4°F) and sweetened (2 teaspoons of sugar) water. This eliminates much of the acidity of the yeast, This allows for a better dough and final preparation. - After soaking the sourdough, proceed by kneading flour, yeast, water and other ingredients (if using). The water temperature shall be 24-26°C. (75 °F) - Once kneaded and the glutinous mesh is formed, let rise for 4 hours at room temperature. - Divide the dough, forming loaves, and place them in the floured basket. Cover with a clean cloth and store in the fridge for 10-12h. - Make incisions in the surface using a box cutter or a very sharp knife. - Bake the bread in a preheated oven and bake at 392°F (200°C) by creating steam a few minutes beforehand using a small pot of boiling water inside the oven. Remove the pan and ajar the oven door so the bread can dry. This bread lasts up to 7 days stored in a food-grade bag.

Slippers

A completely versatile type of bread thanks to its fragrance and crunchiness Servings : 2 Preparation time : 20 min. Cooking time : 35 min. Ingredients for the poolish: - 160 gr of licoli (or 100 gr of sourdough) - 75 gr of flour 0 - 65 gr of water

Ingredients for the dough: - 325 gr of flour 0 - 190 gr of water - 9 gr of salt -This recipe calls for a flour that can absorb a lot of water. - Prepare the poolish exactly as we mentioned above. - Cover the yeast with plastic wrap and allow to rise. overnight at room temperature. - The next day, place the poolish in the mixer or bowl and add water, flour, salt and knead. - Place the dough in an oiled baking dish, cover with foil and let rest in the oven off with the light on for 1 hour. - At half-hour intervals, do 4 sets of folds. - Half an hour later, bring the dough to a floured work surface and divide it in two giving it the shape of a typical ciabatta rectangle. -Now place the two slippers on a floured tea towel. - Cover with foil and let rise for an hour and a half. - Place the slippers on the baking sheet lined with parchment paper and bake with steam or a small pot full of boiling water in a static oven at 250° C (482° F). After 20 minutes, lower the oven to 150° C (302° F), remove the steam and bake for another 15 minutes.

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PIZZA

This sourdough pizza recipe is perfect for a tasty yet easy-todigest meal. It is easy to prepare it, the only thing is that you will have to knead the dough the night before the day you want to make the pizza, because the sourdough will take some time to refresh. Then all you have to do is make the pizza, following the right directions. The result will be a magical pizza with incredible aromas and textures.

Italian Pizza

Servings : 2 Preparation time : 30 min. Cooking time : 15/20 min. Ingredients: -300 gr flour 0 -300 gr flour 00 -200 gr sourdough -350 ml water -Extra virgin olive oil -16gr fine salt

-Tomato puree -mozzarella -fresh basil - The night before, refresh the sourdough. - In the morning, dissolve the sourdough in a bowl with water to room temperature. - Then add the two flours and start kneading with your hands in order to obtain a homogeneous mixture. - Continue adding the oil and salt. - Knead again, until you get a nice firm dough and work it with your hands until the dough comes off your hands easily - Form a ball, cover with a dish towel and let rest in a warm place for 4 to 5 hours. - The dough is ready when it has doubled in size. volume. - Take the dough and transfer it to a floured cutting board. - Divide it into 2 equal parts. - Form the pizzas by working them with your hands without using a rolling pin. - Be careful that no bubbles form. - Roll out directly with your hands, in two well-oiled baking sheets. - Cover with foil and let rise again. - Now the pizza dough is ready to be stuffed as prefer.

- Bake in a preheated static oven at 250°C (482°F) and bake for about 15-20 minutes. KEEP IN MIND - If you want to let it rise at room temperature rising should take about 12 hours. - If instead you choose a longer leavening, put the dough in the refrigerator and let it ferment for 48 hours. Take the dough out of the fridge 60 to 90 minutes before you can roll out the pizza. Leavening time depends on whether the flour used supports a long leavening time. If you have opted for a very long leavening, make a second reinforcement fold an hour after the first, while the dough is at room temperature (or after 3/4 hours if you have refrigerated). - Baking and Filling: Once the sourdough starter is ready, it is time for the Time to roll out the pizza, stuff it and bake it. If you own it, prepares the pizza on a refractory stone. Then roll the dough to make a round pizza, leaving the frames thicker and taller (Neapolitan). Season to your taste, but watch out for the mozzarella, which should only be added 3-4 minutes before the end, to let it melt, otherwise it will burn. Baking should take place in a hot oven, preheated to 250°C - 482°F (maximum). The firestone should also preheat for an hour. Cook the pizza for about 15 minutes (cooking time depends a lot on the oven, check the pizza often).

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Pandoro

Let's find out how to make the real Pandoro with sourdough, one of the sweets most famous traditional in the Christmas season. Servings : 4 x 1kg Preparation time : 60 min. Cooking time : 50 min. Ingredients 1° DOUGH -800 g 00 flour -350g sugar -200 gr water at 30°C (86°F) -500 gr yolks

400 gr yeast 3rd refresh -160 gr water at 30°C (86°F) -400 gr soft butter Ingredients 2nd DOUGH -500 gr Flour 00 (W360) 100 gr yolks 80 gr sugar -80 gr honey -125 gr clarified liquid butter -230 gr soft butter -60 gr melted cocoa butter 24 gr Salt -2 vanilla berries -100 gr of candied orange paste -100 gr aromatic mix for panettone -100 gr custard (optional) Dough cream: -70 gr fresh milk -70 gr fresh cream 25 gr sugar -25 gr yolks -20 gr cornflour or starch

- First prepare the syrup: dissolve the sugar and egg yolk in 30° C (86° F) water, using an immersion blender. - Pour the syrup into a bowl of the mixer and add the already refreshed sourdough. - Turn the machine on and let it run for about 10 minutes. - The dough will form an elastic and extensible glutinous network. - Check for the presence of gluten by taking a piece of pasta and

Rolling it out by hand to form a very thin dough. - After the mixture has thickened, add a 2nd dose of egg yolk so that it is well absorbed and finally the water. - When the dough is well formed, add the butter several times (softened at room temperature so that it absorbs properly into the dough). The first dough is ready. - Transfer to a large bowl, sprinkle the surface with a drizzle of oil and let rest for 15 hours at room temperature, until the volume has tripled. When done, move on to the second dough. 2nd Dough: - First, mix the first dough well with the flour to form a glutinous mesh. - Add the egg yolks and well-cold cream. - Knead until fully absorbed. - Add the sugar, honey and candied oranges and knead. - Combine butter with salt and vanilla; combine this mixture to the dough so that it is well absorbed. - Let the dough rest for about 1 hour to relax the gluten and complete the protein hydration. - Divide the dough into 1 kg portions and let sit on the table for 5 minutes. Roll up forming tight loaves of bread. - Pour dough into a buttered baking dish, sprinkle with powdered sugar, and let rest for 6-7 hours at a temperature of 78.8°F (26°C).

- Using a long toothpick, poke holes in the surface of the pandoro all the way to the base to prevent large air bubbles from forming inside after baking. - Bake in a static oven at 150° F (302° C) for about 45-50 minutes. - To test cooking, check with a kitchen thermometer that the temperature in the center of the product is around 92° C (197.6 °F). - Bake and let pandoro cool in the tin for about 2 hours. - Sprinkle vanilla powdered sugar on top before tasting, so that the sugar and butter don't form a yellow patina on the surface of the pandoro in the bag.

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Thank you for your purchase, I hope this manual has been helpful in passing on this magnificent art and has helped you to better expand your techniques and knowledge. Massimo Parrucci