PANETTONE : Back to the BASICS 3

Originating in Milan, Italy, Panettone is a traditional Italian sweet bread known for its rich flavour from generous amounts of butter and egg yolks, and its exceptionally soft texture developed through long fermentation.

However, producing consistently high-quality panettone is extremely challenging, as simply following a recipe and its procedures does not guarantee successful results.

This book is a comprehensive technical guide to panettone by Hong Sang-gi, founder of Baking Academy Sagye in South Korea, bringing together the knowledge and techniques he has developed through years of research, experimentation, and professional baking instruction.

Particular emphasis is placed on understanding and managing Pasta Madre, the natural sourdough starter that plays a crucial role in determining the quality of panettone.

The book provides detailed explanations of the activity of lactic acid bacteria and yeast, pH and titratable acidity (TTA), the differences between lactic and acetic acids, and methods for evaluating the condition of the starter, as well as refreshment ratios, temperature control, and acidity management.

It also examines the roles of ingredients such as flour, sugar, egg yolks, and butter, alongside essential production processes including mixing, shaping, and baking. Common fermentation problems are explored in detail, with explanations of their causes and practical solutions.

The latter part of the book features recipes for six varieties of panettone: classic, chocolate, pistachio, coffee caramel, strawberry, and stollen-inspired. Additional recipes include Colomba Pasquale, Pandoro, and a selection of desserts made using panettone.

Designed for professional bakers and pastry chefs, this practical reference provides the technical knowledge needed to understand the conditions and reasoning behind each stage of production, enabling consistently high-quality results through reliable, repeatable methods.