Army Tank Cake Instructions

Pandora classic on sourdough / Pandoro classico con lievito naturale a due impasti by F. Favorito

succeed!
And then, that during the baking, he stuck to the new format and had to literally "cut" to blame delalschik. Oh well, although the picture it is, unfortunately, clearly visible.

At 1 Pandoro weighing 750 g
Test 1:
yeast - 67 gr
Flour strong W 350 - 100 gr (using W 300)
fresh compressed yeast - 1.3 oz
whole milk - 18 gr
Egg yolks - 7 oz
Water 7 oz
eggs - 42 gr
Sugar - 58 oz
Butter - 58 oz
fermentation time 135 min

Test 2:
Test 1 - all
Flour strong W 350 - 154 gr ( used W 300)
Salt - 2 oz
Classical potpourri for Pandoro - 17 oz
eggs - 87 gr
Egg yolks - 20 g
cream milk powder - 6.7 oz
Glucose syrup - 6.7 oz
Sugar - 90 g
Water - 21 oz
Cocoa Butter - 6.7 oz
Butter - 70 oz
Fermentation 45 minutes
Shaping
proofing - 15 minutes
final proofing - 6 ... 8:00
Bake 45 min at 165 C

Classical potpourri for Pandoro:
Water - 100 grams
Sugar - 100 grams
Salt - 5 oz
Acacia Honey - 100 gr
Glucose syrup - 100 gr candied orange
- 300 gr
Candied lemon - 100 g
lemon peel - 10 g
Vanilla Ground - 3 oz
all grind to a paste and store in refrigerator.