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Home Dough technologyAutolysis in the Panettone dough
Dough technologyPanettone technology

Autolysis in the Panettone dough

di Alice Buda
written by Alice Buda
Autolysis in the panettone dough

L'autolysis it is a bread-making technique that brings with it two advantages: the first is that of accelerating the fermentation process and the second that of anticipating and therefore facilitating the formation of gluten. Usually the autolysis technique is…

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