Durum wheat pandoro, the step by step recipe to prepare it with natural leavening
Il Pandoro, here she is prescription step by step to prepare one of the Christmas sweets par excellence at home with whole wheat flour e mother yeast. The result is excellent, it is soft and with a delicate flavor.
Inspired by the recipe of master Luca Montesino, this durum wheat pandoro can be prepared either with the mixer or by hand (stringing a dough by hand is a difficult task, but not impossible), however it will take patience and some time available.
Before preparing the pandoro with sourdough it is advisable that the yeast has the right strength, we therefore advise you to refresh it every day for a week and on the day in which the cake is to be prepared, three refreshments are carried out, so at 8:00, 12:00, 16:00: 20 and at 00:XNUMX you can then knead; in these three refreshments the yeast will obviously have to double.
We advise you not to use silicone molds because they will tend to deform in width during leavening, therefore aluminum molds are to be preferred.
Before using them for the first time it will be advisable to wash them, dry them, grease them with olive oil and "burn" them in the oven at 200 ° until they stop smoking, then after letting them cool, repeat the operation for another twenty minutes. it will serve to form a protective film for the dough; if your mold is anodized aluminum this will not be burned.
The capacities of the molds are different, usually each mold can still contain 10% more dough than its capacity.
Index
name="ingredients-for-a-1-kg-pandoro--first-dough">Ingredients for a 1 kg pandoro - First dough
- 85 gr of brown sugar
- 65 gr of type 1 flour
- 90 grams of water
- 50 grams of durum wheat flour (or kamut)
- 90 grams of egg yolks
- 100 grams of spelled flour
- 125 gr of sourdough
- 100 gr of Bavarian cream butter
name="ingredients-for-a-1-kg-pandoro--second-dough">Ingredients for a 1 kg pandoro - Second dough
- 85 gr of type 1 flour
- 25 grams of egg yolks
- 40 gr of custard
- 20 gr of honey
- 85 gr of Bavarian cream butter
- 20 gr of brown sugar
- 12 grams of cocoa butter
- 5 gr of salt
- 1/3 vanilla bean
- additional butter to taste for the mold
- powdered brown sugar to taste for garnish
- Preparation Time:
20 minutes - Cooking time:
40 minutes - Rest time:
Approximately 28 hours of leavening - Dose:
4 people to - difficulty:
high
How to prepare durum wheat pandoro: procedure
First Dough:
- Dissolve sugar in fifty grams of water and then dissolve the sourdough inside it,
then incorporate the flours, the remaining water and then the yolks, - to merge also the butter and work until the dough is strung, then it will not come off the edges and will twist along the hook, a well-strung dough is elastic, if pulling it then it will become transparent and will not tear it will be well strung.
- Leek then the dough to rise until doubled by covering it with food film, the rising time will oscillate between twelve and fifteen hours.
Second dough:
- It passed the hours of rising butter the mold and prepare an emulsion by blending the egg yolks, custard, honey, butter, sugar, cocoa butter, salt and vanilla pod seeds with a food processor.
- To work now the dough with the flour for about twenty / thirty minutes and then add the emulsion and
continue to knead until it is absorbed.
In this last step you could lose the stringing, so it can be useful to let the mixture rest from time to time in order to let it cool down a bit and then start working it again;
at the end of the process, however, it must be very elastic and therefore have a perfect glaze.
- transfer the mixture in a bowl, let it rise for an hour and then pirl it on the work surface with a tarot, you will then have to work the mixture bringing the edges inwards.
- Transfer the dough in the pandoro mold, cover with cling film and let it rise in the oven off, with the door closed and the light on until the dough reaches two centimeters from the edge,
then remove it very gently from the oven, remove the film and turn on the oven to heat it to 170 °,
Bake and bake in a preheated oven at 170 ° for about forty minutes, so as not to darken the pandoro too much it will be useful to cover it with aluminum during cooking. - Cooking when finished, remove from the oven, turn over onto a wire rack and remove the leavened product from the mold after about ten minutes.
