What is bread if not the encounter between earth, water, air, fire and the hands of man?
All about sourdough starter and bread making
For each question, its answer
From November 2020 (you discover)
Do you have a friend who is passionate about sourdough and baking? Does your colleague want to specialize in the production of Panettoni and Colombe? Do you want to impress your family with an extraordinary bread? Do you want to give a different, original gift,
Pan Brioche's ethical choice As you know, this year Pan Brioche has decided not to sponsor any more brands or products on its pages. For several months now, you have no longer found banner ads or affiliate links.
Between the first and second panettone dough, or rather, between the first and second kneading, there is the first leavening. And during the first leavening, things happen. These things translate into more feedback, more
La pasta madre it is the most important element in the production process of Panettone and in general of a great leavened product. It not only serves to leaven the product, making it light and voluminous, but determines
Proper management of pasta madre, implies having in mind a clear table of refreshments, and as far as possible, respecting it with a certain regularity. This allows you to obtain a healthy, constant sourdough starter
With November begins the high season of Pan Brioche, and of all those who work in the bakery and pastry sector. My branch of the sector, however, is a little different, and instead of increasing
Reading the pasta madre tied to the bag External evaluation I make a premise. There pasta madre tied to the bag, as soon as it is tied, it does not present any kind of tension or swelling. Touching it does not perceive the sensation of hardness or softness. Let's say that it is neutral to the touch.When fermentation begins (or rather, the
Linked method, alternate method An important characteristic of the linked management method is that which cannot contemplate continuity. I'll explain. When it comes to carrying out refreshment cycles aimed at production, we usually proceed with one or more refreshments in the heat (26 ° -30 ° C), and then put the pasta madre in night rest at
Pasta madre packed, pasta madre tied, Milanese method: there are several ways to refer to this type of management, but in all cases it is solid sourdough starter wrapped in a cloth and tied with a rope. Among the different management methods, this is undoubtedly the most delicate and complex, but
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