DULCARMIDDA PANETTONE COMPOSITION • panettone dough • armidda glaze FIRST DOUGH • flour for panettone 800 g • sugar 250 g • butter 200 g • egg yolks 100 g • water 400 g • ready-to-use natural yeast 1:1,5 250 g • powdered malt 10 g Place the sugar, water, readyto-use natural yeast and butter into a double arm mixer. Add flour and malt, then knead until gluten starts forming. When the dough is ready, add the yolks. Keep kneading until the dough is smooth and elastic. This should not last more than 20-25 minutes. Remove from mixer and place in a container to let proof at 26-28°C for twelve hours, until the dough’s volume has tripled. The next morning, after having ensured that the rising process has correctly occurred, pour the tripled-in-size dough into the mixer for the second dough. SECOND DOUGH • flour for panettone 200 g • sugar 200 g • acacia honey 50 g • butter 400 g • salt 13 g • egg yolks 200 g • armidda 15 g • water to dissolve armidda 120 g • mandarin orange flavour paste 100 g • vanilla bean 1 • water (to regulate the consistency) 100 g Add flour to the tripled-in-size dough. Start the mixer and knead until smooth, to strengthen the dough. This should last 1015 minutes. When the dough is ready, stop the mixer and add sugar, honey and one third of the yolks. Start the mixer again and knead until the dough is once again elastic. Stop the mixer, add salt and the rest of the yolks. Once the correct elasticity is obtained, add butter that has been mixed with the flavourings (vanilla and mandarin orange flavour paste). Turn on the mixer and knead. An example of culinary influences. Lombardy meets Sardinia. Armidda is wild thyme in the Sardinian language. It has a strong flavour and is used mainly for seasoning roasts and sauces. Pastry chef Gian Piero Loddo has succeeded in creating an original dessert. By Gian Piero Loddo - La Dolce Vita pastry shop, Ghilarza (Oristano) If needed, add water to regulate the consistency. Stop the mixer and check that the consistency is correct. The dough must be made in a double arm mixer with at least 60 beats per minute, and the kneading shouldn’t last more than 30-40 minutes. Now, let the finished dough proof at 28°C for 30 minutes. Prepare the loaves and round them on a flat surface. Let them rest 20-30 minutes. As soon as the outside dries, round them again. Place them in the desired moulds. Let proof at 28°C until the dough has tripled in size. The proofing process in a mould can last between five and seven hours, depending on the strength of the dough and the preparation technique of the starter yeast. 42 TRADITION
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