Dany's Air

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Elpado

Posted on 14/2/2018, 13:44

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Location: Monaco di Baviera

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Dany3

20171016_095748

Dany’s Air

Dear Brothers,

Let’s keep exploring and making together the best recipes developed by our forum members. Today we will do it with dany.1974!

You know her, she’s delightful, always ready to try new recipes. Today she will present a special, new recipe: Dany’s Air (HERE the original recipe in Italian language). You are probably wondering the reason for this name, well easy: the consistency of the final product will be like air, weightless and very soft.

But let’s pass the floor to Dany!

Enjoy!

___________________________________________________________________

Hi guys!

Let’s start immediately with giving some information:

1. We are going to use a sourdough starter (45-50% hydration), which means you need to prepare it and make it veeery active! This means at least three consecutive feedings. Check out this thread on how to prepare your sourdough starter!

As an example for the schedule:

Friday, 6 am
Soak the sourdough in warm water with sugar and then feed and knead it. The whole process should take more or less one hour.

11 am
After 4 hours feed your sourdough again.

3 pm
Last feeding.

6-7 pm
Let’s start with the first dough. When you finish leave to rest until it doubles its volume and then put it in the fridge (or outside on the balcony) for 1 hour.

Saturday morning
We start with the second dough. When you finish it leave the dough to rest on a wooden surface (it helps drying the dough a little bit) for 1 hour, shape it and put it in the molds. Leave it to rise, bake and flip it/them (like for Panettone).

Sunday morning…. Tasting time!!!

NOTE: If you don’t have a sourdough starter, you can prepare a “Biga” preferment with fresh compressed yeast (check out this thread about how to make a biga preferment).

Biga (18 hours fermentation)
Flour _____ 200 gr
Water _____ 90 gr
Fresh compressed yeast ____ 2 gr

dany1

Good, now that we have a schedule let’s see the recipe!

First dough
Sugar ____ 150 gr
Egg yolks ____ 80 gr
Water _____ 180 gr
Sourdough starter (45% hydration) ____ 190 gr
Very strong flour (W>400, or protein content >14%) ____ 460 gr
Fresh cream _____ 30 gr
Butter _____ 80 gr
Liquid butter _____ 30 gr

NOTE: Liquid butter is a specific clarified butter that is liquid at room temperature. As far as I know there is only one company producing and it is Corman. However if you don’t have it check out below the version without the liquid butter.

As a kneading technique and adding ingredients order, it all depends on what kind of kneading machine you have. If you have experience with Panettone and Pandoro you already know how to use your kneading machine, but if you want to check out some of the possible strategies, HERE you will find a lot of details.

I personally learned from my friends Milly and Emma who use a technique from the Pastry Chef Morandin. I start with flour, sugar, egg yolks, 80% of water and sourdough starter. I knead and slowly add the remaining water and fresh cream. Finally when all the liquids are adsorbed I add the butter.

Once it’s finished I place it in a container at 28°C for the whole night.

Before going to sleep remember to preapare a mix with:

170 gr butter
1 Orange zests
1 vanilla pod beans
1 spoon of Panettone aroma
Mix all the ingredients and put it in the fridge.

In the morning as soon as the dough has doubled its volume I put it in the fridge for one hour. Then we start with the second dough. Start with flour and first dough then add the other ingredients.

Second dough
First dough ____ 1200 gr
Very strong flour ____ 160 gr
Milk powder ____ 5 gr
Egg yolks ____ 160 gr
Sugar _____ 70 gr
Apricot jam _____ 100 gr (chocolate variation: 30 gr of jam plus 50 gr of Nutella)
Salt ____ 7 gr
Mix (prepared the night before)
Liquid butter ____ 20 gr
Fruit candies ____ 50 gr

NOTE: add 80 gr of chocolate chips if you are making the chocolate version.

Once you have finished kneading, leave the dough to rest on a wooden surface for about one hour. Spread butter on the wooden surface before placing the dough.

After the one hour rest, divide, pre-shape and shape. Place the doughs into their moulds. I personally use a plumcake mold, but you can use a round one like for panettone.

IMPORTANT: you have to use a paper mold because we need to flip the product after baking and leave upside down for some hours.

Once the dough has almost reached the upper border of the mold, place it in the fridge for one hour. Cut a cross on the upper surface of the dough and spread apricot jam (or chocolate). Spray milk, a little bit of icing sugar and bake.

I bake with steam for the first 30 minutes with the following temperatures:

- 140 °C for 15 minutes
- 150 °C for 15 minutes
- Remove steam
- 170 °C until you reach 92°C at the core of the product.
- Remove from the oven and IMMEDIATELY flip it upside down!

NOTE: Some people asked me a version of the recipe without the liquid butter so there you go:

First dough
Sugar ___ 150 gr
Egg yolks _____ 80 gr
Water ____ 167 gr
Sourdough starter (45% hydration) _____ 190 gr
Very strong flour _____ 460 gr
Fresh cream _____ 30 gr
Butter ____ 112 gr

Same mix as above.

Second dough
First dough ____ 1200 gr
Very strong flour ____ 160 gr
Milk powder ____ 5 gr
Egg yolks ____ 160 gr
Sugar _____ 70 gr
Apricot jam _____ 100 gr (chocolate variation: 30 gr of jam plus 50 gr of Nutella)
Salt ____ 7 gr
Mix (prepared the night before)
Butter ____ 33 gr
Fruit candies ____ 50 gr

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