Daniel Jordà teaches you how to make panettone at home, covering everything: sourdough, kneading and final baking. The book also includes a special chapter on simpler yet delicious brioches.
Daniel Jordà teaches you how to make panettone at home, covering everything: sourdough, kneading and final baking. The book also includes a special chapter on simpler yet delicious brioches.
Crafting panettone is highly technical, but Jordà presents the theoretical foundations in an accessible way, guiding readers through every step—from preparing the sourdough to kneading and the final bake. Another major section of the book focuses on brioches, which are less complex yet yield equally delightful and satisfying results.
In addition to recipes, tips, tricks, and numerous step-by-step photos, the book features contributions from renowned bakers across Spain (from Fisterra, Mallorca, Guadalajara, and more), who share original recipes that complement Jordà's creations.
As the author himself explains, "Making brioche is an experience that only requires following the recipe, determination, joy, and a desire to do it well. Panettone, on the other hand, is a journey toward perfection, where even after achieving the final result, there’s always something to refine and improve. One leads to joy, the other to perfection. These are the wonders of these two worlds."
1. Panettones: Teoría y Proceso | Recetas
2. Preparaciones técnicas
3. Brioches: Teoría y Proceso | Recetas
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