Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)

Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)

Gusta Supplies

$104.95

"Sourdough Panettone and Viennoiserie" is a complete treatise on the subject of sweet leavened doughs, fermented with natural leaven. The book is divided into three main parts: Theory, Practice and Recipes.

The "Theory" chapter provides a hitherto unprecedented understanding of the phenomena at play: evolution of the bacterial flora during production, the role of the minority bacteria, the production of dextrins, etc. Several scientific studies shed new light on the subject. The author also presents the basics of the universal method that will enable you to create your own recipes for sourdough pastries.

The "Practical" chapter enables everyone to familiarize themselves with the basic equipment and techniques. You will find essential and concrete information: where to buy your moulds, your flour, etc. Numerous step-by-step instructions guide the reader from managing the leavening, through the kneading and shaping stages, right up to the confectioning of the fruit.

Finally, the "Recipes" section offers you more than 20 highly detailed recipes for sourdough: panettone, croissant, brioche, kouglof, etc. With the participation and recipes of the world's greatest chefs: Ezio Marinato, Mauro Morandin, Alfonso Pepe, Daniel Jorda, Miquel Saborit, Christophe Louie, Emmanuel Revuz and Roy Shvartzapel!

The book offers several levels of reading. It is intended for professionals and passionate amateurs.

Thomas Teffri-Chambelland is a French baker born in 1975. A biologist by training and then a teacher, he left the French national education system in 2001 to devote himself to his passion: bread.

Since 2006, Thomas Teffri-Chambelland created and manages the International School of Bakery (EIDB), a training centre specialising in organic and sourdough bread. Today Thomas Teffri-Chambelland also co-directs several innovative organic bakeries in France, such as Chambelland in Paris, which specialises in rice bread-making, Maison Deschamps in Lyon and La Fabrique à Pain in Aachen-Provence.

Thomas Teffri-Chambelland is actively participating in the renewal of contemporary French baking. He has recently won the 2021 French Panettone Championship!

    • Language: English
    • Author(s): Thomas Teffri-Chambelland

    • 264 pages

    • Published in 2020

    At Gusta Supplies, we endeavour to secure hard-to-source ingredients and tools so the community here can enjoy a tasteful selection. We are particular about the origin of these products in respect to its cultural and technological significance. We want you to use only the best we can afford to provide.

    Inventory Last Updated: Feb 08, 2023

    Customer Reviews

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    A
    Angela Tatt
    For the panettone aficionado.

    An exquisite book. At first it is rather daunting and opens as a lesson in chemistry. As you continue to read, it all begins to make sense. The recipes are spot on. I can't wait to try each one as i have already used Alfonso Pepe's recipe and it was excellent.

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