I refreshed my lievito madre for a shot at a perfect panettone, one that levitates higher than the last effort. I also used Pivetti flour from Italy, a 14-percent strength Ambra flour made specifically for panettone and Viennoiserie. The whole process felt perfect and the flour did the job!
Wolfgang Süpke #repost
When looking for guidance on baking German breads, Wolfgang Süpke is my inspiration, whether referring to older posts...
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