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Fruit Panettone Resting Temperature
After the fruit has been incorporated and placed in an oiled fermentation container it says to leave to rest for 30-60 minutes. Is this resting period at room temperature or back in the proofer at 26 degrees?
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1 Reply
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Hi Tracy
In this case, the 30-60 minute resting period after incorporating the fruit and placing the dough in the oiled fermentation container should be done in the proofer at 26°C, as maintaining a controlled temperature is essential to ensure consistency in fermentation and proper dough development.
If you don’t have access to a proofer, you can let it rest at room temperature, as long as it is in a warm, draft-free area. However, you should monitor the dough to ensure it doesn’t lose temperature during this time.
Best regards.
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