{"id":14242,"date":"2018-01-05T10:32:18","date_gmt":"2018-01-05T09:32:18","guid":{"rendered":"https:\/\/bake-street.com\/?p=14242"},"modified":"2026-04-08T12:29:55","modified_gmt":"2026-04-08T10:29:55","slug":"pandoro-sfogliato-variegato-bicolor-dough","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/pandoro-sfogliato-variegato-bicolor-dough\/","title":{"rendered":"Pandoro Sfogliato Variegato, bicolor dough"},"content":{"rendered":"

We are back after a few days of rest, lots of family meals, lots of leisure and lots of time in the kitchen too! Even though I haven’t published, I have been developing recipes to start this year with a little margin. I know that at this time of year the most common is\u00a0Rosc\u00f3n de Reyes<\/a>, but I didn’t want to wait another year to leave this Pandoro Sfogliato Variegato<\/strong>.<\/p>\n

I know that we can actually do it and consume it at any time of the year, because when we like something, why wait? But as I also know that we will end up saturated with sweets, I prefer to close the Christmas season with this wonder and then, we will see.<\/p>\n

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When you look at the name it is likely that the first thing that comes to mind is that it is a variety of Pandoro as we can find in the case of the Panettones. Combinations of different flavors, processes, quantities… In this case it is so, but also has a variant that captivated me and instantly fell in love. The addition of chocolate<\/strong> in one part of the dough to combine it with another white dough and create a spiral pattern with both. Wonderful, isn’t it?<\/p>\n

\"Pandoro <\/picture><\/div>\n
How did I find this wonder?<\/h5>\n

Thanks to a good friend<\/a>, that everything I learn and get from her is always good. One day she published in Instagram a picture of a book in which you could see a particular pandoro… Of course, I had to ask her what a book that was! She told me right away and since I’ve been very good, Santa Claus brought it to me \ud83d\ude42<\/p>\n

The book is called “PH 4.1. Scienza e artigianalit\u00e0 della pasta lievitata<\/a>“<\/span> and, from what I have been able to read so far, it is simply spectacular. How can you imagine the book is in Italian, and no, I don’t know Italian (hopefully!). But it’s a language that can be understood quite well and with the translator by my side you can’t imagine, hahaha.<\/p>\n

It’s a book that I’m going to take a while to read because it has a lot of theory, super interesting, but since I have to help myself from the translator, it takes a long time to advance. The recipes are quite well understood, in fact this one that I share with you today was the first I looked for because I was willing to put it into practice. But I still have to be able to apply the whole theory, which I have already started, but until I do not make more tests I will not tell you more. If you know Italian, don’t stop buying it! And if not also, look at me!<\/p>\n

\"Pandoro <\/picture><\/div>\n
Making the Pandoro.<\/h5>\n

This is the first time I have made a pandoro with sourdough and, I must admit, it has nothing to do with the one we prepare with preferment or yeast. The dough is extraordinarily spongy, tender, soft<\/strong>… And its flavor is fascinating.<\/p>\n

Its kneading process is intensive, in each step we must achieve a perfect development of gluten. This will occur when the dough is fully curled into the hook and can be checked by membrane testing.<\/p>\n

I would like to give you some advice on how to do this recipe:<\/p>\n