{"id":1996,"date":"2009-12-26T21:44:12","date_gmt":"2009-12-26T20:44:12","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2009\/12\/pandoro\/"},"modified":"2017-04-21T21:36:32","modified_gmt":"2017-04-21T19:36:32","slug":"pandoro","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/12\/pandoro\/","title":{"rendered":"Pandoro"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"Pandoro\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/12\/Pandoro.jpg\" alt=\"Pandoro\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/><\/strong><\/p>\n<p>I tasted Pandoro three years ago when a colleague brought some after visiting her parents in Italy. I fell in love with this rich bread with the feather light crumb immediately. After some Internet search I found a <a href=\"http:\/\/peho.typepad.com\/chili_und_ciabatta\/2007\/04\/il_pandoro.html\">Pandoro recipe<\/a> from the Simili sisters on <a href=\"http:\/\/peho.typepad.com\/chili_und_ciabatta\">Chili und Ciabatta<\/a> . Its a great recipe I made many times since this day. It is a time consuming recipe but the result is worth every second you spend in kitchen.<\/p>\n<p>And the I saw a sourdough pandoro on <a href=\"http:\/\/www.wildyeastblog.com\">Wild Yeast<\/a> and I knew that this is the bread I have to bake for Christmas.<\/p>\n<p>This pandoro is made with a <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/12\/ser-starter-sweet-starter\/\">sweet starter<\/a>, a sourdough that is feed more frequently for two days to enhance yeast growth. My lovely boyfriend had to do babysitting my sourdough and feed it every four hours while I was working. He did a great job and the starter was vigorous rising after every feeding. On the 23. December I did the dough and the bread rose overnight. My pandoro need about 18 hours to reach the top of the pan and I let it rise the last 4 hours on 30\u00b0C!<!--more--><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"Pandoro\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/12\/DSC_0654.jpg\" alt=\"Pandoro\" width=\"208\" height=\"309\" align=\"right\" border=\"0\" \/><\/p>\n<p>Because I own just one pandoro pan (or more correctly because my mom owns only one \ud83d\ude09 ) I used the remaining dough to fill my muffin pan with mini pandoros.<\/p>\n<p>This Mini-Pandoros we had on 24.December for breakfast, what a delicious treat for breakfast!<\/p>\n<p>Because the dough contains a high amount of sugar and butter, you should keep some details in mind:<\/p>\n<p>Sugar and butter inhibit gluten development. Thats the reason why he sugar is added gradually and the butter is added at the end.<\/p>\n<p>If you can get <a href=\"http:\/\/www.wildyeastblog.com\/2009\/12\/21\/osmotolerant-yeast\/\">Osmotolerant yeast<\/a> its recommended to use it. Its a special yeast strain that can cope the osmotic stress which is due to the high sugar cocentration better as normal yeast. I never saw it in Germany so I use normal fresh yeast in a slightly higher amount.<\/p>\n<h1><span style=\"text-decoration: underline;\">Pandoro<\/span><\/h1>\n<p>yield 1 Pandoro a 650g and about 8 small one a 50g<\/p>\n<p><strong>First dough<img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"Pandoro\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/12\/DSC_0585.jpg\" alt=\"Pandoro\" width=\"208\" height=\"309\" align=\"right\" border=\"0\" \/><\/strong><\/p>\n<ul>\n<li>66 g flour Type 550<\/li>\n<li>33 g water<\/li>\n<li>27 g egg<\/li>\n<li>17 g sugar<\/li>\n<li>96 g <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/12\/ser-starter-sweet-starter\/\">sweet starter<\/a>, 4 hours after last feedings<\/li>\n<\/ul>\n<p><strong>Second dough<\/strong><\/p>\n<ul>\n<li>40 g flour Type 550<\/li>\n<li>2,5\u00a0 g fresh yeast<\/li>\n<li>27 g egg<\/li>\n<li>8 g butter<\/li>\n<\/ul>\n<p><strong>Third dough<\/strong><\/p>\n<ul>\n<li>60 g flour Type 550<\/li>\n<li>26 g egg<\/li>\n<li>12 g sugar<\/li>\n<li>3 g soft butter<\/li>\n<li>all of the first dough<\/li>\n<li>all of the second dough<\/li>\n<\/ul>\n<p><strong>Final Dough<\/strong><\/p>\n<ul>\n<li>166 g butter (roomtempeature)<\/li>\n<li>seeds scraped from 1\/2 vanilla bean<\/li>\n<li>220 g flour Type 550<\/li>\n<li>5 g salt<\/li>\n<li>all of the third dough<\/li>\n<li>166 g egg<\/li>\n<li>110 g sugar<\/li>\n<\/ul>\n<p>First dough: Mix all ingredients to form a homogenous dough. Ferment for 2 hours at 30\u00b0C.<\/p>\n<p>Second dough: 30 min after mixing the first dough, mix the all ingredients for the second dough and ferment the second dough 1,5 hours at 30\u00b0C.<\/p>\n<p>Third dough: Mix first and second dough with the other ingredients for the third dough and ferment it for 3 hours at 30\u00b0C.<\/p>\n<p>Final dough: Cream butter with vanilla seeds and set aside. In a stand mixer mix the third dough with flour, salt and 86g egg and knead for 5 min at slow speed. The dough is very stiff at this time.<\/p>\n<p>Now add 30g sugar and mix on slow speed until it is incorporated into the dough, then knead another 4 min on medium speed.<\/p>\n<p>Add 20g egg and mix in medium speed until it is completely incorporated into the dough and a minute longer.<\/p>\n<p>Add 20g sugar and continue mixing until its completely incorporated and a minute longer.<\/p>\n<p>Add now egg and sugar like before until all sugar and egg is incorporated.<\/p>\n<p>Continue mixing on medium speed until full gluten development (about 10 min).<\/p>\n<p>Now turn the mixer to slow speed then add the butter all at one and knead until full incorporated.<\/p>\n<p>Ferment for 2 hours, fold the dough one time in between.<\/p>\n<p>Grease the pandoro pan and the muffin pan.<\/p>\n<p>Divide the dough it into a pieces of 650 g and the remaining dough into pieces of 50g . Shape the dough into tight balls. Place the balls, seam side down, in the pans and proof for 14-18 hours until it reach the top of the pan.<\/p>\n<p>Bake at 175\u00b0C for 35 min with steam<\/p>\n<p>Die ist mein Beitrag f\u00fcr Susans w\u00f6chentliches <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I tasted Pandoro three years ago when a colleague brought some after visiting her parents in Italy. I fell in love with this rich bread with the feather light crumb immediately. After some Internet search I found a Pandoro recipe from the Simili sisters on Chili und Ciabatta . Its a great recipe I made [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,19,33],"tags":[135,364],"class_list":["post-1996","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-kuchen-und-geback","category-weihnachtsplatzchen","tag-festtagsgeback","tag-sweet-starter"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1996","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=1996"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1996\/revisions"}],"predecessor-version":[{"id":20510,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1996\/revisions\/20510"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20511"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=1996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=1996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=1996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}