Pandoro Pre-ferment (Barbato Sourdough)
by Chef Stefano Barbato · 938K subscribers on YouTube
A multi-step refresh of Chef Barbato's sourdough starter for Pandoro. Involves three refreshments over about 12 hours.
- Difficulty
- medium
Ingredients
3 items- 50 gLievito Madre Barbato (dal frigorifero)Already active sourdough starter.
- 30 gWaterFor each refresh, total 90g over three refreshes.
- 60 gFarina TecnicaFor each refresh, total 180g over three refreshes.
Method
- Take 50g of Barbato sourdough starter from the refrigerator and let it come to room temperature for about 2 hours.
- First refresh: dissolve the starter in 30g water, then add 60g flour and mix to form a ball. Place in a bowl and let rise in the turned-off oven until doubled (about 4 hours).
- Second refresh: add 30g water and 60g flour to the ball from the previous step, mix, form a ball, and let rise until doubled (another 4 hours).
- Third refresh: repeat with 30g water and 60g flour. After this refresh, the starter is ready. It will have a large volume. Use 140g for the Pandoro recipe; store the remainder in the refrigerator.
Chef Stefano Barbato
Professional chef938K subscribers on YouTube236.9M total channel views"Benvenuti nella mia cucina! Sono lo Chef Stefano Barbato e qui condivido con voi la mia passione per il buon cibo. Dalle tecniche professionali spiegate passo dopo passo alle ricette della tradizione italiana, il mio obiettivo è rendere la grande cucina accessibile a tutti. Che sia un primo cremoso o una delle mie 'bambine cattive' appena sfornate, ogni piatto è fatto con amore. Sarà buono o non sarà buono? Iscrivetevi per scoprirlo insieme a me! 👨🍳🇮🇹" Hola y bienvenidos a mi canal de video recetas en español los encuentra aquí https://www.youtube.com/user/ChefStefanoBarbatoEs Chef Stefano Barbato
