Panettone and Sourdough Viennoiserie (French Edition) by Thomas Teffri-Chambelland | Bread Edition

"Panettone and sourdough pastries" of Thomas Teffri-Chambelland is much more than just a cookbook: it is a unmissable reference for all those who wish to master the art of naturally leavened sweet fermented dough.

The book is structured into three main parts, each providing a wealth of information and techniques:

1. Theory

This section provides a unique understanding of the biological and chemical phenomena at work in the making of sourdough pastries. You will discover:

• The evolution of bacterial flora during fermentation

• The role of minority bacteria and their impact on texture and flavor

• The production of dextrans and their effects on softness

• Recent scientific studies providing new insights on the subject

The author also reveals their universal method allowing you to create your own custom recipes with a rigorous and adaptable approach.

2. Practice

This section guides the reader step by step in the practical implementation of the recipes:

• Choose and maintain your natural leaven

• Select the best ingredients and equipment (flours, molds, tools)

• Master the kneading, the shaping and cooking

• Achieve the Fruit candying and other complementary preparations

Numerous step-by-step illustrations make learning smooth and accessible, even for the most technical preparations.

3. Recipes

More than 20 sourdough recipes are provided, with detailed explanations for each step:

• Traditional panettone

• Croissants and brioche Scented

• Kouglof Alsatian

• Gourmet variations and original creations

These recipes are enriched by the participation of big names in the world of bakery and pastry, including: Ezio Marinato, Mauro Morandin, Alfonso Pepe, Daniel Jorda, Miquel Saborit, Christophe Louie, Emmanuel Revuz, and Roy Shvartzapel.

A book for all enthusiasts

Whether you are artisan baker, Whether you are a pastry chef or an enlightened amateur, this book will guide you in mastering demanding techniques and exploring new flavors.

The French and American editions feature a preface signed by Chad Robertson (Tartine Bakery), highlighting the international scope of this work.

With its 264 pages dense and illustrated content, "Panettone and sourdough pastries" is the sourdough bible applied to pastries.

Characteristics

• Type of work : Technical book and recipes

• Author : Thomas Teffri-Chambelland

• Language : French

• Editor : BREAD Editions

• Publication date : December 14, 2020

• Number of pages : 261

• ISBN : 978-2-9572611-0-9

• EAN13 : 9782957261109

• Weight : 1400 g

• Format : Connected

• Public : Professionals and passionate amateurs