Sourdough Panettone and Viennoiserie (In English)
$98.00
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Panettone is kind of the Mount Olympus of bread baking. A sky-high brioche wonder, filled with candied fruit, and leavened entirely by sourdough. It's temperamental, like a young child, given to do it's own things no matter how much you scold it. To say it's challenging is an understatement.
But when it's right it's something to behold. We're not averse to the prepackaged variety (we were raised on them) but a truly special panettone from a great bakery is something to behold. And there's really nothing like the feeling of pride when you succeed yourself.
But since this is no simple undertaking you need a guide like Sourdough Panettone and Viennoiserie. This wonderul book is published overseas by Thomas Teffri-Chambelland, a biologist turned baker who has since founded a baking academy in France. The book is designed for professionals, with batch quantities to match. But we think there's something in it for amateurs as well.
Chambelland approaches panettone like the scientist he is, and in many ways this book emulates a textbook, complete with graphs and first hand research. The author attempts to break new ground in understanding why panettone resists staling among other things.
But the really amazing thing about this book is that the author has included recipes and methods from some of Europe's leading panettone bakers. While they can be difficult to follow, or replicate in home settings we've found that the techniques and recipes can be useful to even home bakers.
Personally we treat this as a reference manual, something to help us succeed with home recipes we already know and love. We've used it to better keep our special panettone starter, and to inspire new fillings and toppings for our own breads.
In addition to a tour of European panettones it includes sourdough takes on several other famous pastries like croissants, kugelhoph and more.
This book is not for everyone but serious bakers will find plenty to love it's pages.
Publisher: Bread Editions
Published: 2020
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