How to avoid a pasta madre exhausted during and after the holidays? How to prevent fermentation from slowing down? How to keep the system active and performing pasta madre throughout the high season, or as a last resort, how to recover it during… …
What does panettone dough leavening in a baking pan involve? How long should it take, and what are the guidelines for determining when to bake? What are the mistakes to avoid during the production process? Leavening in a baking pan is often called the second leavening,… …
What are the most used techniques to form the colomba and what do they consist of? Which ones to prefer and how to choose the one that best suits your needs? Colomba, the disguised panettone I find it necessary to begin by remembering that the colomba does not… …
What impact does autolysis have on panettone dough? How many and what ways can it be done? What changes from one method to another? When is it best to avoid it? And when is it strongly recommended? Are there any contraindications? Proteins and starches The first to talk about autolysis… …
The correct management of a panettone dough largely involves the correct management of temperatures: from the moment the sourdough is refreshed, to the kneading phase (first and second), to leavening (first and second), to the dough,... …
The management of the pasta madre can be particularly difficult and demanding. You don't always have the ability to take care of it, and you don't always have the ability to keep it balanced and healthy. Licoli, on the contrary, is simpler,… …
Imagine a soft, stringy panettone, melting in the mouth, moist at the right point, sweet but delicate, simple but with complex aromas, light, which does not grease the hands or the palate, and which leaves the stomach feeling light. Here, this is Panettone… …
Privileged position The work I do puts me in a privileged position when it comes to closely observing what happens in the world of baking with sourdough. Most people turn to me for questions related… …
Giorilli for me is synonymous with tradition. And if I think of a traditional Colomba, I think of the Giorilli Colomba: soft as a cloud, delicate in aromas and flavours, with candied orange as the protagonist in every bite. Quality candied orange Proprio… …
Characteristics of the Morandin Method As I explained in "Candying, what it is, how it works and which method to choose", there are different ways to candy fruit, and everyone can opt for the one that is most congenial to them. For example, my favorite is… …
