PRE-DOUGH
Work Top Lievitati, flour, yeast, water, and yolk for about 15 minutes until a smooth and dry dough is obtained, then add the softened butter. Let rise at 24-26°C for 12-14 hours or until at least the initial dough volume has tripled.
DOUGH
Work the pre-dough with Top Lievitati and water until a smooth and dry dough is obtained. Add sugar, honey, and flavorings, let them absorb, and then add the yolks. Once absorbed, add the soft butter and work until a soft but resilient dough is obtained. Incorporate the slightly warmed fruit. Let the dough rest in a proofing chamber at 30°C for about 1 hour, or until it has moved 2 cm from the marked point. Round the dough and let it rise for 3-5 hours until the initial volume has tripled. Let dry until a light skin forms on the surface, make a cross cut, and place a knob of butter in the center. Bake in a static oven at 180°C or in a ventilated/rotor oven at 160°C depending on the size:
BAKING
– 1,000 g for 55 minutes (45 closed vent and 10 open vent)
– 750 g for 45 minutes (35 closed vent and 10 open vent)
– 500 g for 35 minutes (30 closed vent and 5 open vent)
