Remember 28ºC by Jose Romero | Understand Panettone [English & Spanish] Pastry Book At 28ºC the first fermentation

At 28ºC the first fermentation takes place

it is thanks to his cheerful

or beetroot

and varied pastry which is accessible and understandable

chocolate and chili or Yuzu and raspberry

Remember 28ºC by Jose Romero | Understand Panettone [English & Spanish] Pastry Book At 28ºC the first fermentationAt 28C, we prepare and ferment the sourdough. At 28C, we extract the first dough from the mixer. At 28C the first fermentation takes place. 28C is the final temperature of the dough after the second kneading, and at 28C it ferments again inside the molds. Finally, down to 28C must the core of the product be cooled before bagging. Remember 28. Remember 28C by Jose Romero, the ultimate work on panettone Over the years, and driven by his eagerness to