"Panettone et viennoiserie au levain" is a complete treatise on the subject of sweet leavened doughs, fermented with natural leaven.
The book is divided into three main parts: Theory, Practice and Recipes.
The "Theory" chapter provides a hitherto unprecedented understanding of the phenomena at play: evolution of the bacterial flora during production, the role of the minority bacteria, the production of dextrins, etc. Several scientific studies shed new light on the subject.
The author also presents the basics of the universal method that will enable you to create your own recipes for sourdough pastries.
The "Practical" chapter enables everyone to familiarise themselves with the basic equipment and techniques. You will find essential and concrete information: where to buy your moulds, your flour, etc. Numerous step-by-step instructions guide the reader from managing the leavening, through the kneading and shaping stages, right up to the confectioning of the fruit.
Finally, the Recipes section offers you more than twenty highly detailed recipes for sourdough: panettone, croissant, brioche, kouglof, etc.
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!
French and American versions with a preface by Chad Robertson (Tartine Bakery)
Spanish version with a foreword by Ibán Yarza
Italian version with a foreword by Giuseppe Pepe
Please note that our books are delivered from France and possible customs fees may apply depending on the final destination of delivery. These costs are not known to Bread-Editions and are to be paid by the final customer. It is up to the final customer to inform himself about the legislation in force in his country.