GRAN LIEVITATO AI CEREALI

PRE-DOUGH
Work in a mixer Bulboné, Leviter, flour, water, and brewer’s yeast until a smooth and elastic dough is obtained. Mix well until the dough is well-incorporated. Gradually incorporate first the egg yolk, then the softened butter, continuing to knead until a smooth and homogeneous dough is obtained (final dough temperature: 26–28°C). Let rest in a proofing chamber at 24–26°C and 80% relative humidity for 10–12 hours, or until the initial volume has quadrupled.

DOUGH
Work in the mixer the pre-dough with Cerealnero and water until a uniform, smooth, elastic, and well-incorporated dough is obtained. Add in succession the egg yolk, sugar, and softened butter along with any flavorings. Knead well until fully absorbed. Finally, add the candied fruit and chunks (final dough temperature: 26–28°C). Let proof in a chamber for about 60 minutes. Divide into portions of the desired weight, round, and let rest for about 15 minutes. Round again and place into the appropriate molds. Let proof in a proofing chamber at 30–32°C and 70% relative humidity for 4–6 hours, or until the dough reaches the edge of the mold. Let dry in the air until a light skin forms on the surface and make a cross cut. Bake in a static oven at 180°C (last 10–15 minutes with the valve open) or in a ventilated oven at 160°C for:
– About 40 minutes for 500 g pieces
– About 50 minutes for 750 g pieces
– About 60 minutes for 1 kg pieces
Core temperature 95–97°C. As soon as removed from the oven, invert using the appropriate tools and let dry for at least 12 hours before packaging.