Chia Dark Panettone

The email is not linked to customer's number.

You cannot impersonate the user.

The email belongs to a sales organisation than impersonator.

The email is not linked to customer's number.

An error has occurred. The caller and target are the same.

An error has occurred. The impersonator's account is locked.

Unexpected error occurred. Please contact support team to resolve this.

Working Method

Complexity level:

Mixing spiral	Mix all ingredients except olive oil at slow speed 6mins; fast speed, 2-4 mins. Add in olive oil mix at slow speed 3mins; fast speed 2 mins, mix until gluten is formed. Add in the inclusion, mix well.
Dough temperature	26-27°C
Scale	140 g dough - slightly shape it round
Bulk fermentation	30 mins
Intermediate proof	30 mins

Make up	Roll out the dough; roll down completely and make a loaf shape, place in bamboo mould.
Final fermentation	±90 mins at 32°C and 80% R.H.

Oven temperature	Top 210°C bottom 210°C
Baking time	20-24 mins