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Sourdough panettone and viennoiserie

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"Panettone et viennoiserie au levain" is a comprehensive treatise on the subject of sweet leavened doughs fermented with natural leaven.

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69,90 €

  • Spanish
  • English

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  • The "Theory" chapter provides a hitherto unpublished understanding of the phenomena involved: evolution of the bacterial flora during manufacture, role of minority bacteria, production of dextrans...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!

  • Size 19,7 x 24,1 x 2,9 cm
  • Language English or Spanish
  • Hardcover 512 pages
  • Published in 2021
  • Weight 1,5 kg
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5 /5

Based on 4 customer reviews

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Birgit N. published the 10/01/2022 following an order made on 30/12/2021

5/5

Ved ikke hvordan den er det er engave

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Anders S. published the 17/12/2021 following an order made on 30/11/2021

5/5

Top-notch!

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Gary J. published the 13/08/2021 following an order made on 04/08/2021

5/5

Just working my way through. The first part on the biochemistry of sourdough is excellent. Will be continuing through the book. Have skimmed it all. Tailored to professional pastry chefs, but I am finding very interesting as a retired engineer playing in bread and starting into pastry. I am glad I bought it.

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Hristo H. published the 31/03/2021 following an order made on 31/03/2021

5/5

a very scientific view of fermentation and processes

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