Art and Science of Panettone more

This book is a comprehensive, highly detailed and scientific guide to the process of making naturally leavened panettone - The Grandi Lievitati - the most technically challenging and spiritually rewarding bread in the world. Inside you will discover: - A deep dive into natural yeast, including sourdough maintenance and fermentation behaviour. -ingredient theory that uncovers the function of flour, butter, sugar, candied fruit and more. - The mixing, proving and baking methods used by professionals to achieve the perfect cloud like texture. - Historical, cultural and technical insights tailored for culinary enthusiast, pastry chefs, and artisan bakers alike. Above all, this book is a dedication to my best friend and greatest inspiration: My Nonna Ludovica. Her love, strength and generosity launched my business Pasticcino, and every product I create is a tribute to her legacy. She passed away just as the dream became reality. A portion of every book sold will go towards fighting dementia, a condition that affected my Nonna and continues to impact countless families. the art and science of panettone and more is more than just a guide - it's a stand. For memory. For mastery. For those who bake with heart.