At 28ºC, we prepare and ferment the sourdough. At 28ºC, we extract the first dough from the mixer. At 28ºC the first fermentation takes place. 28ºC is the final temperature of the dough after the second kneading, and at 28ºC it ferments again inside the molds. Finally, down to 28ºC must the core of the product be cooled before bagging. Remember 28.
Over the years, and driven by his eagerness to research, Jose Romero has become a leading voice in the world of panettone. He is not only the driving force behind the Best Artisan Panettone Contest in Spain, he has also developed a complete didactic method that allows to master with confidence all the key aspects of this product. This is confirmed every year by dozens of students who attend his specialized training courses, not only at the EPGB school in Barcelona but also in more and more places around the world.
Remember 28ºC is, from its very title, a practical and complete work that leads the reader through all the key aspects to understand panettone. The sourdough in depth, the role of each ingredient in each kneading stage, the control of temperatures and the introduction of refrigeration at key moments of the rest intervals are just some of the particularities that have popularized Jose Romero’s method in the preparation of this product.
The book contains a varied list of creations ranging from the most classic to the most personal, includes products made by great guest chefs and is completed with entire chapters dedicated to additional elaborations such as candied fruit or glazes. Learn how to choose the best flour for your product, how to use certain ingredients according to the character you want to give to your dough, become familiar with the most convenient type of mold and discover a lot more valuable tips that will help you master this product like few others and incorporate it into your usual production system.