Classic dove recipe with mother yeast h2>
The classic dove recipe includes two doughs. H3>
H3>
first dough h4>
ingredients
4 kg soft wheat flour Soul of Pastry Lievitati or soul of Pastry Grand Riserva delle Festa
1.2 kg mother yeast
2.1 kg of water (18 ° C – 20 ° C at Max)
1.3 kg of granulated sugar
1.1 kg of yolks
1,5 kg butter (at room temperature)
procedure
Start mixing only with yeast, flour and water, make work for about 10 minutes at first speed. After 10 minutes, when the dough is well crowned, insert the yolks and sugar slowly, then the butter at room temperature. In the end, the temperature of the dough must be between 25 ° C and 28 ° C. It is recommended to a water temperature between 18 ° C and 20 ° C (preferable 18 ° C).
Put the dough to rise at a temperature not exceeding 26 ° C – 27 ° C for 10/14 hours and in any case until tripling the initial volume.
H3>
first dough h4>
ingredients
4 kg soft wheat flour Soul of Pastry Lievitati or soul of Pastry Grand Riserva delle Festa
1.2 kg mother yeast
2.1 kg of water (18 ° C – 20 ° C at Max)
1.3 kg of granulated sugar
1.1 kg of yolks
1,5 kg butter (at room temperature)
procedure
Start mixing only with yeast, flour and water, make work for about 10 minutes at first speed. After 10 minutes, when the dough is well crowned, insert the yolks and sugar slowly, then the butter at room temperature. In the end, the temperature of the dough must be between 25 ° C and 28 ° C. It is recommended to a water temperature between 18 ° C and 20 ° C (preferable 18 ° C).
Put the dough to rise at a temperature not exceeding 26 ° C – 27 ° C for 10/14 hours and in any case until tripling the initial volume.
ingredients
4 kg soft wheat flour Soul of Pastry Lievitati or soul of Pastry Grand Riserva delle Festa
1.2 kg mother yeast
2.1 kg of water (18 ° C – 20 ° C at Max)
1.3 kg of granulated sugar
1.1 kg of yolks
1,5 kg butter (at room temperature)
procedure
Start mixing only with yeast, flour and water, make work for about 10 minutes at first speed. After 10 minutes, when the dough is well crowned, insert the yolks and sugar slowly, then the butter at room temperature. In the end, the temperature of the dough must be between 25 ° C and 28 ° C. It is recommended to a water temperature between 18 ° C and 20 ° C (preferable 18 ° C).
Put the dough to rise at a temperature not exceeding 26 ° C – 27 ° C for 10/14 hours and in any case until tripling the initial volume.
in view of the second dough it is recommended to prepare aromatic pasta in this way:
200/300 G Aromatic Pasta of Candied citrus
2.5 kg butter
300 g honey
Mix the ingredients and compose a large aromatic pasta, to be kept in the refrigerator for the second dough. The aromatic pasta thus composed must be brought to room temperature before being used in the second dough.