Sourdough panettone and viennoiserie (EN)

bread-editions...
This video presents Thomas Teffri-Chambelland's latest book on panettone and sourdough pastries.
"Sourdough panettone and viennoiserie" is a complete treatise on the subject of sweet leavened doughs fermented with natural leaven.
The book is divided into three main parts: Theory, Practice and Recipes.
The "Theory" chapter provides a hitherto unpublished understanding of the phenomena involved: evolution of the bacterial flora during manufacture, the role of minority bacteria, production of dextrans, etc.
Several scientific studies shed new light on the subject.
The author also presents the bases of the universal method that will allow you to create your own recipes for sourdough viennoiseries.
The "Practice" chapter allows everyone to familiarize themselves with the basic materials and techniques. You will find essential and concrete informations: where to buy the moulds, the flour... Numerous step-by-step instructions guide the reader from the management of the sourdough, through the mixing and shaping stages to how to produce candied fruits.
Finally, the Recipes section offers you more than twenty recipes with sourdough, ultra detailed: panettone, croissant, brioche, kouglof...
With the participation and the recipes of the greatest chefs in the world: Ezio Marinato, Mauro Morandin, Alfonso Pepe, Daniel Jorda, Miquel Saborit, Christophe Louie, Emmanuel Revuz and Roy Shvartzapel!
The book offers several levels of reading. It is intended for professionals and passionate amateurs.
Years of work combined in a 264-page bible, just for you!
French and American versions prefaced by Chad Robertson (Tartine Bakery)
Spanish version prefaced by Ibán Yarza

[@joesotham]

Canadians are also interested in the "American" version. We would call it the "International version in english".

[@jazzyflymc]

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