Panettone and Sourdough Pastries (in french) - Thomas Teffri-Chambelland

"Panettone and Sourdough Pastries" is a comprehensive treatise by Thomas Teffri-Chambelland on sweet leavened doughs, fermented with natural sourdough. This 261-page book, published by BREAD Éditions, is divided into three main parts: Theory, Practice, and Recipes.

The Theory section offers an in-depth understanding of the phenomena involved in the fermentation of sweet leavened doughs, including the evolution of bacterial flora, the role of minor bacteria, and the production of dextrans. Scientific studies provide new insights on the subject, and the author also presents the basics of a universal method for creating your own sourdough pastry recipes.

The Practice section provides concrete and essential information to familiarize yourself with the equipment and basic techniques. It includes advice on purchasing molds, flour, and numerous step-by-step guides that lead the reader through sourdough management, kneading, shaping, and fruit confit.

Finally, the Recipes section offers over twenty detailed recipes for panettone, croissant, brioche, kouglof, and more, with contributions from some of the world's top chefs such as Ezio Marinato, Mauro Morandin, Alfonso Pepe, Daniel Jorda, Miquel Saborit, Christophe Louie, Emmanuel Revuz, and Roy Shvartzapel.

The book is prefaced by Chad Robertson of Tartine Bakery and is aimed at both professionals and passionate amateurs, offering multiple levels of reading. It is the result of several years of work, brought together in a 261-page bible, published on December 14, 2020.

Information:

• EAN13: 9782957261109
• ISBN: 978-2-9572611-0-9
• Publisher: BREAD Éditions
• Publication date: 14/12/2020
• Number of pages: 261
• Weight: 550 g
• Language: French