Wart Top Knuckle Hand

.: R I C E T T E :.

type Croissant French

1kg flour

70g sugar

70g butter

150gr eggs

15g malto

15gr sale integrale

400gr latte fresco

2gr aromi – vaniglia/limoni

300gr pasta madre dopo i 3 rinnovi x ultima

Let rise for 2 hours and then refrigerate for 2 hours. Add 400g butter in the folds give 2 to 3 folds. x refrigerate 1 hour and then roll out and cut the triangles form rise x 4 / 5 hours and bake at 190 degrees x 18 minutes.

Pan Fruit

1.5 kg flour

500gr fresh milk

50g rice malt

200gr sugar

50g fructose

30g whole salt

300gr tuorli

500gr burro

750gr sultanina

1,2kg pasta madre dopo i 3 rinnovi

2gr aromi vaniglia di bacca

5g aromas of lemon and orange peel grated

NB same process of croissants. Place on paper molds and inform at 180 degrees x 25 minutes if they are pieces of 500gr.

Panettone

1) Renewal at 17:00

Home is: 50g sourdough

100g flour manitoba

50g water 26 degrees

2) Renewal at 21:00

100gr of 1.rinnovo

100g flour manitoba

50g water 26 degrees

do rise at room temperature to 22 degrees x 10 hours. In a bowl avuolta from cellophane (plastic wrap food x)

Next Day

3) 7:00 pm 50g sourdough

100g flour manitoba

50g water 26 degrees

4) 11:00 am 100gr of 1 refreshment

100g flour manitoba

50g water 26 degrees

5) 15:00 pm 100gr of 2nd party

100g flour manitoba

50g water 26 degrees

6) 20:00 pm x 5 hours and rise

first mixture

manitoba

500g flour 120g sugar cane

150gr soft butter

240gr warm water 26 degrees

150gr the 3rd party did

6 egg egg

PROCEEDINGS

1) Beat together the egg yolks with water

2) Add flour and mix the sugar with the egg yolks and water, combine the yeast and work x 15 minutes, then add the butter mixture and complete the x 8-10 minutes. Place in a bowl a bit 'of butter and keep in a warm place 10-12 hours. Should double in three times its volume.