I happened upon a Pandoro form a few months back (maybe not a perfect shape), and I've been wanting to try my hand at making one. What a pleasure... The scent in the kitchen was amazing! Then, to share this perfumed loaf with those whom you love... Well, there is nothing better. AUGURI!
This is a type of pre-ferment used in italian baking. The biga adds complexity to the bread's flavor and is often used in breads which need a light, open texture.-Flour 70 grams
-Fresh yeast 10 grams
-Water at room temperature 50 grams
Dissolve the fresh yeast in the water, then add the flour. Set aside to rise, double in size.
-Flour 130 grams
-Sugar 40 grams
-Butter 40 grams
Mix all the ingredients in the First Mixture, then add the Biga. Mix well and set aside to rise, double in size.
-Flour 270 grams
-Sugar 100 grams
-Egg yolk 3
-Salt 1 tsp
-Rum 2 tbsp
-Vanilla 1 tbsp
-Melted Butter 250 grams
Mix all the ingredients in the Second Mixture, then add the First Mixture. Form a ball and place the dough into a buttered pandoro form. Set aside to rise for 10-12 hours. Bake at 180° C for about an hour. Leave to cool and then flip the form over.
This is worth the extra time! Your friends and family will be VERY happy... ;)