Remember 28ºC: Panettone by Jose Romero

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At 28 ºC the sourdough is prepared and fermented; at 28 ºC the first dough leaves the mixer and ferments; 28 ºC is the dough temperature after the second kneading and the fermentation in the mould; and to 28 ºC the core must cool before bagging. Remember 28.

Jose Romero, organiser of Spain's Best Artisan Panettone competition, lays out a didactic method for the whole process.

What's inside

  • Sourdough, the role of each ingredient, temperature control and refrigeration during rests
  • Flour and mould selection, and how to fit panettone into a production system
  • Classic and creative panettoni, with guest chefs; chapters on candied fruit and glaze
  • 272 pages, bilingual English / Spanish

Published by Vilbo — Books for Chefs, Barcelona. Zucchero Canada stocks Books for Chefs titles in Calgary and ships across Canada.