Âge
15Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
33%
66%
Liquide
Farine
Autres
PANETTONA
Depuis 2009
I was interested in producing more tasty and digestible leavened, I got tired of the yeast
Caractéristiques
PANETTONA is very versatile: it is suitable for any type of preparation, both sweet and savory.
Goût et saveur
Recette
Ingrédients de base
- 33% Water
- 66% Flour
Ingrédients pour nourrir le levain
- 33% Undefined
- 66% Flour
1
I keep the PANETTONA sourdough with the Bazzoli method, that is solid, but immersed in water in the refrigerator. Every 3 days I acclimatize it to room temperature for 4 hours, I proceed with two consecutive refreshments within 24 hours, I use one part to produce leavened products and the rest I put back in the fridge.
33% Undefined
66% Flour
Méthode de travail
1
I created my sourdough, PANETTONA, 10 years ago and over time I added three centenarian sourdough with different origins: Bologna, Rovigo and Trieste. PANETTONA is specialized in desserts like Panettone, but I also use it to produce savory leavened products, such as bread and pizza. For the refreshment I use strength 00 flour.
33% Water
66% Flour
Result
PANETTONA
My sourdough is specialized in desserts like Panettone, but I also use it to produce bread and pizza.
