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Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland

Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland
Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland
Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland
Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland
Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland
Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland

Thomas Teffri-Chambelland's latest book on panettone and sourdough pastries. Is a complete treatise on the subject of sweet leavened doughs fermented with natural leaven. 

Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland
Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland
Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland
Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland
Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland

Sourdough Panettone and Viennoiserie

69.90€
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Language: Spanish
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Thomas Teffri-Chambelland's latest book on panettone and sourdough pastries. Is a complete treatise on the subject of sweet leavened doughs fermented with natural leaven. 

Description

The book is divided into three main parts: Theory, Practice and Recipes.

  • The "Theory" chapter provides a hitherto unpublished understanding of the phenomena involved: evolution of the bacterial flora during manufacture, role of minority bacteria, production of dextrans... Several scientific studies shed new light on the subject.

The author also presents the basics of the universal method that will allow you to create your own recipes for sourdough pastries.

  • The "Practice" chapter allows everyone to become familiar with the basic materials and techniques. You will find essential and concrete information: where to buy moulds, flour... Many steps guide the reader from the management of the sourdough, through the kneading and shaping stages to the confiscation of the fruit.

  • Finally, the Recipes section offers you more than twenty highly detailed sourdough recipes: panettone, croissant, brioche, kouglof...

With the participation and recipes of the world's greatest chefs: Ezio Marinato, Mauro Morandin, Alfonso Pepe, Daniel Jorda, Miquel Saborit, Christophe Louie, Emmanuel Revuz and Roy Shvartzapel!

The book offers several levels of reading. It is intended for professionals and passionate amateurs. Years of work combined in a 264-page bible, just for you!

Data sheet
Size
19,7 x 24,1 x 2,9 cm
Language
Spanish
Language
English
Author/s
Hardcover
264 pages
Published in
2021
Weight
1,5 kg
Skill Level
Professional
Contents
Shipping

Shipping with UPS Express worldwide

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