Christmas Rich Bread - Panettone Style with Dry Fruits

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Prepare the prefermented dough at least 1 hour before the mixing (1000g bread flour / 620g water / 10g dry yeast / 15g salt mixed 4' and 6')

Complexity level:

Mixing Spiral			10' slow 5' fast, then add the fat and mix again 5' in fast. At last add the fruits and cinnamon
Dough Temperature			28°C
Bulk fermentation			30'
Scale			250g for the big ones and 70g for the small ones
Intermediate proof			10'
Make Up			Make round and place in moulds.
Final Fermentation			120' at 32°C 85% RH
Decoration before baking			Spread a thin layer of macaronade on top of the brioches and dust with icing sugar and pearl sugar
Oven temperature °C			200°C
Baking Time			15' for the small ones and 25' for the big ones

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