Sourdough Panettone and Viennoiserie (In English)

Panettone is kind of the Mount Olympus of bread baking. A sky-high brioche wonder, filled with candied fruit, and leavened entirely by sourdough. It's temperamental, like a young child, given to do it's own things no matter how much you scold it. To say it's challenging is an understatement.  But when it's right it's something to behold. We're not averse to the prepackaged variety (we were raised on them) but a truly special panettone from a great bakery is something to behold. And there's really nothing like the feeling of pride when you succeed yourself.  But since this is no simple undertaking you need a guide like Sourdough Panettone and Viennoiserie. This wonderul book is published overseas by Thomas Teffri-Chambelland, a biologist turned baker who has since founded a baking academy in France. The book is designed for professionals, with batch quantities to match. But we think there's something in it for amateurs as well.  Chambelland approaches panettone like the scientist he is,