Sourdough Panettone and Viennoiserie

This book summarizes the current theoretical and practical knowledge of pure natural levean production of panettone and viennoiseries for professional bakers. The book is divided into three main parts: The Theory, The Practice, and The Recipes. These give readers a holistic view of the subject and the means to build their expertise and develop their own recipes. Sourdough Panettone and Viennoiserie features highly detailed descriptions of the process of making panettone as well as croissants, pains au chocolat, pains aux raisins, brioche, kugelhopf, pogne de Romans, Belgian cramique, pompe a l'huile provencal, Saint-Genix, fougasse d'Aigues-Mortes and Swiss cuchale. All of them entirely and exclusively naturally leavened! With recipes and tops from the biggest names in contemporary panettone: Daniel Jorda, Miquel Saborit, Ezio Marinato, Mauro Morandin, Alfonso Pepe, Christophe Louie, and Roy Shvartzape.