How to make No Knead Sourdough Panettone｜Naturally Fermented Bread｜CJ BEKSUL Strong Flour｜Rofco Oven

Made without commercial yeast.
Sourdough Panettone.
I've tested it several times, but it's really hard.

Although there is a wheat flour exclusively for Panettone from Italy that has a fairly high protein content and absorption rate,
There was no way to obtain it in Korea, so I used CJ Beksul Strong Flour, which is sold everywhere in Korea.
It is made with a Panettone formulation that CJ Beksul strong flour (12-13% protein) can handle. (๑•᎑•๑)
You can easily make it at home! (No Knead Method)

Merry Christmas with Panettone! (๑•᎑•๑)

■ Click the Subtitle button → Subtitles will be displayed in the video.
■ How to make Levain →    • DAY 1｜Sourdough Starter｜Start with Ry...  

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Raisins + Candied Orange Peels + Rum : 75g
B's(%): 40%, Tr(g): 40g Raisins
B's(%): 25%, Tr(g): 25g Candied Orange Peels
B's(%): 10%, Tr(g): 10g Rum

Put 40g of raisins, 25g of Candied Orange Peels, and 10g of rum in an airtight container.
After aging for 2 days or more, use as is.

■ 1st Dough : 210g
B's(%): 35%, Tr(g): 35g Water (14°C)
B's(%): 40%, Tr(g): 40g Levain
B's(%): 17%, Tr(g): 17g Egg yolks
B's(%): 20%, Tr(g): 20g Sugar
B's(%): 28%, Tr(g): 28g Butter
B's(%): 70%, Tr(g): 70g Strong flour (Bread flour)

■ 1st Dough process｜Room temperature : 25℃
1. Put 35g (14℃) of water in a bowl.
2. Add 40g of levain and mix evenly.
3. Add 17g of egg yolks and mix evenly.
4. Add 20g of sugar and mix evenly.
5. Add 28g of melted butter (36℃) and mix evenly.
6. Add 70g of flour and mix evenly until no flour is visible.
(Dough temperature : 23℃)
7. Fermentation at room temperature for 10 hours.
(volume expansion more than about 3 times)

■ Secondary Dough : 276g (including 1st Dough)
B's(%): 210.0%, Tr(g): 210.0g 1st Dough
B's(%): 10.0%, Tr (g): 10.0g Water (14°C)
B's(%): 20.0%, Tr(g): 20.0g Egg yolks
B's(%): 0.0%, Tr(g): 0.0g Vanilla bean seeds (very small amount)
B's(%): 5.0%, Tr(g): 5.0g Honey
B's(%): 1.9%, Tr(g): 1.9g Salt
B's(%): 30.0%, Tr(g): 30.0g Strong flour (Bread flour)

■ Secondary Dough Process｜Room temperature : 25℃
1. Put 10g (14℃) of water in the bowl containing the fermented 1st dough.
2. Add 20g of egg yolks.
3. Add a very small amount of vanilla bean seeds.
4. Add 5g of honey.
5. Add 1.9g of salt.
6. Mix all ingredients evenly. (Before adding flour)
7. Add 30g of flour and mix evenly until no flour is visible.
(dough temperature : 25℃)
8. Rest for 30 minutes at room temperature.
9. Separate the dough from the bowl and place the dough on the work work table.
10. Use a scraper to round the dough(No. 1).
11. Rest 15 minutes at room temperature.
12. Use a scraper to round the dough(No. 2).
13. Rest 15 minutes at room temperature.
14. Top with the pre-treated raisins and candied orange peel mixture (75g).
15. Use a scraper to round the dough(No. 3).
16. Rest 15 minutes at room temperature.
17. Use a scraper to round the dough(No. 4).
18. Rest 15 minutes at room temperature.
19. Use a scraper to round the dough(No. 5).
20. Panning the dough into a panettone mold.
(Panetone mold size: diameter 11cm * height 8.5cm)
21. Fermentation at room temperature for 2 hours and 40 minutes.
22. Almond topping of dough surface
(egg white : sugar : almond powder = 30 : 10 : 30 ratio)
23. Hagel Sugar (pearl sugar) Topping
24. Rofco B5 oven dial 165°C set and preheated.
25. Put the dough into the oven.
26. 27 to 30 minutes baking.
27. Hang the panettone upside down after baking to cool for about 3 hours.

■ Caution: Always be careful when using the oven.
(Because it is very hot, use it after wearing very thick oven gloves)

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