REMEMBER 28ºC - PANETTONE by JOSE ROMERO
Description
At 28ºC, we prepare and ferment the sourdough. At 28ºC, we extract the first dough from the mixer. At 28ºC the first fermentation takes place. 28ºC is the final temperature of the dough after the second kneading, and at 28ºC it ferments again inside the molds. Finally, down to 28ºC must the product's core be cooled before bagging. Remember 28.
Delve into the world of panettone with 'Remember 28ºC' by Jose Romero, a comprehensive guide considered the ultimate work on this iconic treat. Romero, a leading voice in the panettone realm, organizes the Best Artisan Panettone Contest in Spain and shares his expertise through a didactic method showcased in the book. Known for its practical insights, the book covers essential aspects like sourdough intricacies, ingredient roles, temperature control, and strategic refrigeration during rest intervals.
'Remember 28ºC' offers diverse creations, from classic to innovative, featuring contributions from renowned guest chefs. Dedicated chapters explore additional elaborations such as candied fruit and glaze. Gain expertise in flour selection, ingredient utilization, mold selection, and valuable tips to seamlessly integrate panettone into your production system. This guide is your key to mastering panettone like a seasoned professional.