Pane al cioccolato con arancia candita
Maestri: Chiara Masino e Giuseppe Mazzocca
Ingredienti
g 2000 Miscela al cacao "Blackery Debole" Molino Dallagiovanna
g 2000 Miscela al cacao "Blackery Forte" Molino Dallagiovanna
g 3200 acqua
g 80 Sale
g 600 lievito madre
g 1000 arancia candita (a piacere)
Procedimento:
Autolisi: miscelare le farine con il 50% dell’acqua totale (1600g) e lasciare riposare per circa 40 minuti.
Inserire il lievito madre nell’impasto in autolisi e iniziare l’impasto.
Aggiungere gradualmente l’acqua restante fino a completo assorbimento.
Inserire il sale quasi a fine impasto.
Incorporare l’arancia candita quando l’impasto è quasi formato.
Trasferire l’impasto in mastello e lasciarlo riposare. Dopo circa 30 minuti effettuare una piega di rinforzo se necessario.
Lasciare puntare l’impasto fino a sviluppo adeguato.
Spezzare in 4 pezzi da circa 1,1 kg e realizzare una leggera preforma.
Formare le pagnotte e inserirle nei cestini di lievitazione.
Riposo in frigorifero a 7°C per 12-14 ore.
Cottura in forno statico a pietra preriscaldato a 250°C per circa 50 minuti totali.
Negli ultimi 10 minuti aprire la valvola per permettere la fuoriuscita del vapore.
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