PRE-DOUGH
Mix all the ingredients together until a smooth and dry dough is obtained. Place in a proofing chamber at 28-30°C for about 3 hours or until the initial volume has tripled.
FIRST DOUGH
Work the first dough with Top Lievitati and 250 g of eggs. After about 10 minutes, add another 100 g of eggs in 2 portions, allowing them to be absorbed. Once a smooth and dry dough (velo) is obtained, add the sugar and immediately after the soft butter. Place in a proofing chamber at 28-30°C for about 3 hours or until the initial volume has tripled.
SECOND DOUGH
Work the second dough with Top Lievitati and 250 g of eggs. After about 10 minutes, add the remaining eggs in 2 portions, allowing them to be absorbed, and knead until a dry dough with a perfect gluten network is obtained. Add the emulsion in 3 portions, allowing it to be absorbed, then incorporate the grated cocoa butter (final dough temperature: max 26°C). Let rest at room temperature (20°C) for 40 minutes, shape, place in the appropriate mold, and let rise at 24-25°C for 12-14 hours or until the initial volume has tripled. Bake in a static oven at 170°C or in a ventilated/rotor oven at 160°C depending on the size:
BAKING
– 1,000 g for 60 minutes (50 with closed vent and 10 with open vent)
– 750 g for 50 minutes (40 with closed vent and 10 with open vent)
– 500 g for 40 minutes (30 with closed vent and 10 with open vent)
