Part 3/7:
It's essential to gradually add the strong bread flour in at least three increments. This flour choice is crucial; using all-purpose flour might lead to subpar results.
Once you've added the flour, fold in the melted butter in three stages. The mixture should yield a very soft and slightly sticky dough—don't worry, this texture is just right!
Let the dough rise in a warm environment for 1.5 to 2 hours until it doubles in size. Meanwhile, prepare your chocolate by placing the chunks in the freezer.
Molding Techniques
Valentina shares three methods for creating a suitable mold for your Panettone:
- Store-bought paper mold - A convenient choice for a 1 kg Panettone.