A Stir The Pots Post

Panettone en Française

by | Dec 18, 2020 | levain, Panettone

Panettone is a distinctly Italian masterpiece steeped in tradition and artistry. In my own efforts to achieve this level of skill, I have  tried following Italian masters of those traditions. My technique has had its ups and downs. And this year's first effort was unorthodox, using an array of resources as well as it giving it a French approach, such as Thomas-Treffi Chambelland founder of the L'ecole international de boulangerie's book on bread, levain and more. I've relished using his set of books, even if I have to translate sporadically on google. This foray into panettone made the mystery and secrets of this art so easy to do even in French.

IMG_2236
IMG_2239

IMG_2251
D8F54A40-B19E-48F1-A633-E8A026A5765C
IMG_2236

 

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content

Rosetta Rolls

Rosetta Rolls

I can't deny being a little obsessive about "getting it right," at least with baking.  Take my pursuit of a perfect...

read more