Panettone et Viennoiserie au Levain

This impressive and precise new book presents detailed instruction and insight on the creation of sweetened enriched doughs used for panettone, croissants, brioche, kouglof, and the like. Author Thomas Teffri-Chambelland trained as a biologist before becoming a professional baker and culinary instructor. He incorporates his own original research into this work, as well as current industry understanding of ingredients, equipment, and practices, all with the goal of allowing a reader to develop and adapt recipes according to local conditions and flora. To this technical ambition, he also brings a commitment to the best qualities of these remarkable doughs, “remarkably tender with an intense aroma, incredible softness, and long shelf life.” There are recipe contributions from leading European bakers such as Ezio Marinato, Mauro Morandin, Alfonso Pepe, Daniel Jordá, Miquel Saborit, Christophe Louie, Emmanuel Revuz, and the US-based Roy Shvartzapel. Their recipes reveal a range of technique