Author - Thomas Teffri-Chambelland
"Panettone et viennoiserie au levain" 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 familiarise 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 twenty 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.
Years of work combined in a 264-page bible, just for you!
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. The EIDB accompanies adults undergoing retraining and who are planning to set up a business. Today, more than 130 organic bakeries have been created by EIDB students in France and abroad! In the heart of Provence where he lives with his family, Thomas Teffri-Chambelland manages a small organic farm producing small spelt, wheat and rye. His work as an entrepreneur therefore began in the field. 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. As a consultant for many French and international companies, Thomas Teffri-Chambelland also forges lasting relationships between the EIDB and foreign schools in the USA, England, Spain and Israel. Through these permanent exchanges of culture and know-how, Thomas Teffri-Chambelland is actively participating in the renewal of contemporary French baking. He is also the 2021 French Panettone Champion!
ISBN: 9782957261116
Publisher: Bread-Editions
Published: January 2020
Pages: 264
