Mischung

33%
66%
Flüssigkeit Mehl Weitere
PANETTONA

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seit 2009

I was interested in producing more tasty and digestible leavened, I got tired of the yeast

Charakteristische Eigenschaften

PANETTONA is very versatile: it is suitable for any type of preparation, both sweet and savory.

Geschmack und Aroma

PANETTONA top shot
PANETTONA jar shot
PANETTONA front shot
PANETTONA rising shot

Rezept

Zutaten für den Starter

  • 33% Water
  • 66% Flour

Zutaten für die Auffrischung

  • 33% Undefined
  • 66% Flour
1
I keep the PANETTONA sourdough with the Bazzoli method, that is solid, but immersed in water in the refrigerator. Every 3 days I acclimatize it to room temperature for 4 hours, I proceed with two consecutive refreshments within 24 hours, I use one part to produce leavened products and the rest I put back in the fridge.
33% Undefined 66% Flour

Aufarbeitung

1
I created my sourdough, PANETTONA, 10 years ago and over time I added three centenarian sourdough with different origins: Bologna, Rovigo and Trieste. PANETTONA is specialized in desserts like Panettone, but I also use it to produce savory leavened products, such as bread and pizza. For the refreshment I use strength 00 flour.
33% Water 66% Flour

Ergebnis

PANETTONA

My sourdough is specialized in desserts like Panettone, but I also use it to produce bread and pizza.
PANETTONA PANETTONA first overview
PANETTONA PANETTONA second overview
PANETTONA PANETTONA first slice
PANETTONA PANETTONA second slice

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