How are the two panettone books different? If I want to know more about PM and maybe eventually (don't know when!) making a panettone, which one do you recommend more? Or if you do recommend getting both, which one should I read first or doesn't matter?
Hi Jo! Thanks for the message. Apparently my settings weren’t set up to notify me of messages.
The two books are a bit different. The Sourdough Panettone book is a collection of formulas with a very concise and abbreviated process of each baker (including how they maintain their PM), each baker needs their own book. The introduction does talk about the science behind the PM, it’s maintenance, and an overview of the panettone making process step by step but without a ton of detail. So if you want to better under the science this book is a better resource.
Jose’s book on the other hand is a detailed description of Jose’s panettone making process with a lot more detail for each of the steps and how Jose mixes the first dough, maintains his PM, and so forth. Jose does not dive into the science or the broader conversation on panettone baking and PM.
To be honest, both books aren’t the best for panettone novices, partly because it was written for professional or aspiring professional bakers, so there’s not a lot of how to make this work at home, you can use my notes to supplement what you learn from the books.
Honestly there is no book currently on the market (in English) that’s designed to teach panettone to new bakers especially in home kitchens.
There’s an Italian book that’s a little older that I mentioned a couple times called 4.1 that talks in length about PM by Montanari. That’s technically the best place to start.
But in full transparency, because each PM is different, the best way to learn is by experimenting in your own kitchen. I wish someone told me that from the beginning.
I am still struggling whether I should get the books in English, in terms of books I think they are quite expensive🙈 As for the book 4.1, I remember you mentioned it somewhere but it’s in italian so I kinda skipped it right away😫 I guess I can google translate but that will be some work… Recently I’ve seen local baking school offering 2-3 days classes taught by panettone masters from Italy, but it’s just too expensive 😭
How are the two panettone books different? If I want to know more about PM and maybe eventually (don't know when!) making a panettone, which one do you recommend more? Or if you do recommend getting both, which one should I read first or doesn't matter?
Hi Jo! Thanks for the message. Apparently my settings weren’t set up to notify me of messages.
The two books are a bit different. The Sourdough Panettone book is a collection of formulas with a very concise and abbreviated process of each baker (including how they maintain their PM), each baker needs their own book. The introduction does talk about the science behind the PM, it’s maintenance, and an overview of the panettone making process step by step but without a ton of detail. So if you want to better under the science this book is a better resource.
Jose’s book on the other hand is a detailed description of Jose’s panettone making process with a lot more detail for each of the steps and how Jose mixes the first dough, maintains his PM, and so forth. Jose does not dive into the science or the broader conversation on panettone baking and PM.
To be honest, both books aren’t the best for panettone novices, partly because it was written for professional or aspiring professional bakers, so there’s not a lot of how to make this work at home, you can use my notes to supplement what you learn from the books.
Honestly there is no book currently on the market (in English) that’s designed to teach panettone to new bakers especially in home kitchens.
There’s an Italian book that’s a little older that I mentioned a couple times called 4.1 that talks in length about PM by Montanari. That’s technically the best place to start.
But in full transparency, because each PM is different, the best way to learn is by experimenting in your own kitchen. I wish someone told me that from the beginning.
I am still struggling whether I should get the books in English, in terms of books I think they are quite expensive🙈 As for the book 4.1, I remember you mentioned it somewhere but it’s in italian so I kinda skipped it right away😫 I guess I can google translate but that will be some work… Recently I’ve seen local baking school offering 2-3 days classes taught by panettone masters from Italy, but it’s just too expensive 😭