Description
Remember 28ºC by José Romero is a professional guide to one of baking’s most demanding products: naturally leavened artisan panettone. Its title captures one of the central principles of Romero’s method: temperature is not a secondary detail, but a variable that must be controlled throughout fermentation, mixing, proofing and cooling.
The book begins with the foundations that determine whether a panettone can succeed at all. Romero examines flour selection, ingredient function, equipment and moulds before moving deeply into sourdough management. He then lays out his own production method, showing how temperature and refrigeration can be used deliberately during the long sequence of refreshments, mixing stages, resting periods and fermentation.
This systematic approach is what makes the book particularly valuable. Panettone failures are often difficult to diagnose because fermentation, dough strength, fat and sugar incorporation, temperature and timing all interact. By breaking the process into controllable variables, Romero gives bakers a framework for identifying where problems begin rather than simply repeating a formula and hoping for a different result.
The recipe section moves from classic panettone into more individual interpretations and guest-chef contributions. Separate chapters cover glazes and candied fruit, while the final troubleshooting section addresses common defects and possible solutions, an especially useful addition for professional production.
The repeated reference to 28ºC reflects the discipline behind the method: sourdough fermentation, dough temperature, final proofing and even cooling before packaging are treated as part of one controlled system.
For professional bakers, pastry chefs, instructors and serious panettone enthusiasts, Remember 28ºC is less a collection of holiday recipes than a working manual for understanding and controlling panettone production throughout the year.
Contents
Book Details
About José Romero