Favorite Panettone Books and Tools
PANETTONE:
Must Read Books:
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland
Thomas runs a baking school in France, école internationale de boulangerie. The book offers both theory and formulas. You can find formulas from the following best world Panettone bakers: Ezio Marinato, Mauro Morandin, Alfonso Pepe, Daniel Jorda, Miquel Saborit, Christophe Louie, Emmanuel Revuz and Roy Shvartzapel!
PH 4.1. Scienza e artigianalità della pasta lievitata by Giambattista Montanari
This is a deep dive into the theory and science of lievito madre sadly at this time it is only in Italian.
Omnia Fermenta by Giambattista Montanari
This is Giambattista’s latest book published in 2020. It is only available in Italian in Italy. They do offer world shipping.
Panettone Tool List
Here is a list of tools I use to bake panettone.
New addition to the family is the Sourdough Home where I keep my lievito madre at 60F or 16C.
If you leave in a tropical or subtropical climate you need to set your temperature to 11C to get the 16C. If you live in a very hot environment with very little to no AC this might not be the best tool for you. More on this later.
I use a proofer to proof the final doughs at 30C and for fermenting the first dough, the temperature will vary depending on the formula.
Lastly, I absolutely LOVE their precision scale. It is super important especially with small scale panettone baking to be hyper precise.
I hope this can help you invest in the right tools.
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