{"product_id":"panettone-climbing-the-everest-of-bread","title":"PANETTONE: Climbing the Everest of Bread","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/fonts.googleapis.com\/css2?family=Bebas+Neue\u0026amp;family=Inter:wght@400;500;600;700\u0026amp;display=swap\"\u003e\u003cdiv class=\"ptn\" style='max-width:860px; margin:0 auto; font-family:\"Inter\", -apple-system, Helvetica, Arial, sans-serif; color:#1d1b18; line-height:1.7; background:#fff'\u003e\n\u003cdiv class=\"ptn-hero\" style=\"background:#161514;color:#f3ecdf;text-align:center;padding:clamp(48px, 10vw, 64px) clamp(18px, 4vw, 24px) clamp(44px, 9vw, 56px)\" align=\"center\"\u003e\n\u003cp class=\"ptn-series\" style=\"font-size:13px;letter-spacing:2px;color:#c9c1b3;margin:0;padding:0\"\u003eBack to the \u003cb style=\"color:#fff\"\u003eBASICS\u003c\/b\u003e 3\u003c\/p\u003e\n\u003cp class=\"ptn-kicker\" style=\"font-size:14px;letter-spacing:5px;color:#e0a63a;margin-top:28px;text-transform:uppercase;font-weight:600;margin:0;padding:0\"\u003eClimbing the Everest of Bread\u003c\/p\u003e\n\u003cdiv class=\"ptn-title\" style='font-family:\"Bebas Neue\", Impact, sans-serif !important; font-size:clamp(56px, 14vw, 96px) !important; letter-spacing:6px !important; line-height:1 !important; margin:10px 0 0 !important; font-weight:400 !important; color:#fff !important; opacity:1 !important; text-transform:none !important'\u003ePANETTONE\u003c\/div\u003e\n\u003cp class=\"ptn-sub\" style=\"font-size:16px;color:#d9cfbd;margin-top:16px;margin:0;padding:0\"\u003eUnderstanding and managing pasta madre,\u003cbr\u003ethrough to the techniques for a perfect panettone\u003c\/p\u003e\n\u003cp class=\"ptn-author\" style=\"margin:0;padding:0;display:inline-block;padding-top:14px;border-top:2px solid #e0a63a;font-size:14px;letter-spacing:1px;color:#e0a63a;margin-top:28px !important\"\u003eHong Sang-gi\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-sec\" style=\"padding:clamp(40px, 8vw, 52px) clamp(18px, 5vw, 32px)\"\u003e\n\u003cp class=\"ptn-label\" style=\"font-size:16px;letter-spacing:3px;color:#3a362f;text-transform:uppercase;font-weight:700;margin-bottom:14px;margin:0;padding:0;margin-bottom:14px\"\u003eAbout the Book\u003c\/p\u003e\n\u003ch2 class=\"ptn-h\" style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:clamp(30px, 6vw, 38px); letter-spacing:1.5px; line-height:1.1; font-weight:400; margin:0; padding:0'\u003eA Complete Guide to Making Panettone\u003c\/h2\u003e\n\u003cp style=\"margin:0;padding:0;font-size:16px;margin-bottom:14px;color:#3a362f\"\u003ePanettone is hard to make consistently just by following a recipe. The condition of the pasta madre, dough temperature and pH, fermentation time and volume, and the order in which ingredients are added are all closely connected.\u003c\/p\u003e\n\u003cp style=\"margin:0;padding:0;font-size:16px;margin-bottom:14px;color:#3a362f\"\u003eThis book brings together years of the author's research and testing, along with the variables encountered while teaching and consulting in many different kitchens. It covers theory, pasta madre, the full production process, and troubleshooting, so bakers can understand each step and achieve stable results.\u003c\/p\u003e\n\u003cdiv class=\"ptn-grid\" style=\"display:grid;grid-template-columns:repeat(auto-fit, minmax(300px, 1fr));gap:14px;margin-top:26px\"\u003e\n\u003cdiv class=\"ptn-card\" style=\"background:#f8f3ea;border-left:3px solid #e0a63a;padding:18px 18px\"\u003e\n\u003cstrong style=\"display:block;font-size:15px;margin-bottom:4px;color:#1d1b18\"\u003ePasta Madre\u003c\/strong\u003e\u003cspan style=\"font-size:14px;color:#5c554a\"\u003eHow it ferments, how to make it, and how to manage it\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-card\" style=\"background:#f8f3ea;border-left:3px solid #e0a63a;padding:18px 18px\"\u003e\n\u003cstrong style=\"display:block;font-size:15px;margin-bottom:4px;color:#1d1b18\"\u003epH \u0026amp; TTA\u003c\/strong\u003e\u003cspan style=\"font-size:14px;color:#5c554a\"\u003eReading acidity to judge the starter and the dough\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-card\" style=\"background:#f8f3ea;border-left:3px solid #e0a63a;padding:18px 18px\"\u003e\n\u003cstrong style=\"display:block;font-size:15px;margin-bottom:4px;color:#1d1b18\"\u003eFull Process\u003c\/strong\u003e\u003cspan style=\"font-size:14px;color:#5c554a\"\u003eFrom the first dough to shaping, baking, and cooling\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-card\" style=\"background:#f8f3ea;border-left:3px solid #e0a63a;padding:18px 18px\"\u003e\n\u003cstrong style=\"display:block;font-size:15px;margin-bottom:4px;color:#1d1b18\"\u003eTroubleshooting\u003c\/strong\u003e\u003cspan style=\"font-size:14px;color:#5c554a\"\u003eCommon fermentation problems and how to fix them\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-sec ptn-dark\" style=\"padding:clamp(40px, 8vw, 52px) clamp(18px, 5vw, 32px);background:#161514;color:#f3ecdf\"\u003e\n\u003cp class=\"ptn-label\" style=\"font-size:16px;letter-spacing:3px;color:#e0a63a;text-transform:uppercase;font-weight:700;margin-bottom:14px;margin:0;padding:0;margin-bottom:14px\"\u003eThe Approach\u003c\/p\u003e\n\u003cp class=\"ptn-quote\" style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:16px; letter-spacing:1px; line-height:1.25; color:#d9cfbd; margin:0; padding:0; margin-bottom:14px'\u003eNot \"how to make it,\"\u003cbr\u003ebut \u003cem style=\"color:#e0a63a;font-style:normal\"\u003e\"why these conditions?\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;padding:0;font-size:16px;margin-bottom:14px;color:#d9cfbd\"\u003eEvery stage is explained with the reasoning behind it: which ingredients to use, which temperature and time to choose, and how to judge the dough. The goal is not a single success, but results you can reproduce every time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-sec ptn-toc\" style=\"padding:clamp(40px, 8vw, 52px) clamp(18px, 5vw, 32px);background:#f8f3ea\"\u003e\n\u003cp class=\"ptn-label\" style=\"font-size:16px;letter-spacing:3px;color:#3a362f;text-transform:uppercase;font-weight:700;margin-bottom:14px;margin:0;padding:0;margin-bottom:14px\"\u003eContents\u003c\/p\u003e\n\u003ch2 class=\"ptn-h\" style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:clamp(30px, 6vw, 38px); letter-spacing:1.5px; line-height:1.1; font-weight:400; margin:0; padding:0'\u003eTable of Contents\u003c\/h2\u003e\n\u003cdiv class=\"ptn-part\" style=\"border-top:1px solid #e3d8c5;padding:18px 0\"\u003e\n\u003ch3 style=\"margin:0;padding:0;font-size:17px;font-weight:700;display:flex;flex-wrap:wrap;gap:14px;align-items:baseline\"\u003e\n\u003cspan style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:22px; letter-spacing:1px; color:#b0731f; font-weight:400; min-width:70px'\u003ePart 1\u003c\/span\u003eThe Essence of Panettone\u003c\/h3\u003e\n\u003cul style=\"margin:8px 0 0 clamp(0px, 12vw, 84px);padding:0;list-style:none\"\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eUnderstanding Panettone\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003ePanettone vs. Ordinary Bread\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eWhy Panettone Is Difficult to Make\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\" style=\"border-top:1px solid #e3d8c5;padding:18px 0\"\u003e\n\u003ch3 style=\"margin:0;padding:0;font-size:17px;font-weight:700;display:flex;flex-wrap:wrap;gap:14px;align-items:baseline\"\u003e\n\u003cspan style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:22px; letter-spacing:1px; color:#b0731f; font-weight:400; min-width:70px'\u003ePart 2\u003c\/span\u003eFermentation Principles and Evaluation of Pasta Madre\u003c\/h3\u003e\n\u003cul style=\"margin:8px 0 0 clamp(0px, 12vw, 84px);padding:0;list-style:none\"\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eThe Many Names of Natural Starters\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eUnderstanding Pasta Madre\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eUnderstanding pH and TTA\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eLactic Acid and Acetic Acid\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eCommercial Yeast vs. Pasta Madre\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eHybrid Fermentation: Adding a Small Amount of Commercial Yeast\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eHow to Judge the Condition of Pasta Madre\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\" style=\"border-top:1px solid #e3d8c5;padding:18px 0\"\u003e\n\u003ch3 style=\"margin:0;padding:0;font-size:17px;font-weight:700;display:flex;flex-wrap:wrap;gap:14px;align-items:baseline\"\u003e\n\u003cspan style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:22px; letter-spacing:1px; color:#b0731f; font-weight:400; min-width:70px'\u003ePart 3\u003c\/span\u003eMaking and Managing Pasta Madre\u003c\/h3\u003e\n\u003cul style=\"margin:8px 0 0 clamp(0px, 12vw, 84px);padding:0;list-style:none\"\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eFormation and Stabilization of Pasta Madre\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eWhat Is a Refresh?\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eMaking Pasta Madre\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eRefresh Ratio and Fermentation Temperature\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eControlling Acidity and Long-Term Management\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eManaging Pasta Madre Around a Production Schedule\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\" style=\"border-top:1px solid #e3d8c5;padding:18px 0\"\u003e\n\u003ch3 style=\"margin:0;padding:0;font-size:17px;font-weight:700;display:flex;flex-wrap:wrap;gap:14px;align-items:baseline\"\u003e\n\u003cspan style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:22px; letter-spacing:1px; color:#b0731f; font-weight:400; min-width:70px'\u003ePart 4\u003c\/span\u003eThe Role of Ingredients\u003c\/h3\u003e\n\u003cul style=\"margin:8px 0 0 clamp(0px, 12vw, 84px);padding:0;list-style:none\"\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eFlour\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eSugar\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eEgg Yolks\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eButter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\" style=\"border-top:1px solid #e3d8c5;padding:18px 0\"\u003e\n\u003ch3 style=\"margin:0;padding:0;font-size:17px;font-weight:700;display:flex;flex-wrap:wrap;gap:14px;align-items:baseline\"\u003e\n\u003cspan style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:22px; letter-spacing:1px; color:#b0731f; font-weight:400; min-width:70px'\u003ePart 5\u003c\/span\u003eThe Complete Panettone Process\u003c\/h3\u003e\n\u003cul style=\"margin:8px 0 0 clamp(0px, 12vw, 84px);padding:0;list-style:none\"\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003ePurpose and Limits of the First Dough\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003ePrinciples of Shaping\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eBaking Strategy\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eCare After Baking\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eChecking Texture, Crumb, and Structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\" style=\"border-top:1px solid #e3d8c5;padding:18px 0\"\u003e\n\u003ch3 style=\"margin:0;padding:0;font-size:17px;font-weight:700;display:flex;flex-wrap:wrap;gap:14px;align-items:baseline\"\u003e\n\u003cspan style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:22px; letter-spacing:1px; color:#b0731f; font-weight:400; min-width:70px'\u003ePart 6\u003c\/span\u003eDiagnosing Fermentation Problems and Quality Control\u003c\/h3\u003e\n\u003cul style=\"margin:8px 0 0 clamp(0px, 12vw, 84px);padding:0;list-style:none\"\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eWhy Sourness Increases and How to Fix It\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eWhy the First Dough's pH Drops Faster Than Expected\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eThe Most Common Misconceptions and How to Solve Them\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\" style=\"border-top:1px solid #e3d8c5;padding:18px 0\"\u003e\n\u003ch3 style=\"margin:0;padding:0;font-size:17px;font-weight:700;display:flex;flex-wrap:wrap;gap:14px;align-items:baseline\"\u003e\n\u003cspan style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:22px; letter-spacing:1px; color:#b0731f; font-weight:400; min-width:70px'\u003ePart 7\u003c\/span\u003ePanettone Recipes\u003c\/h3\u003e\n\u003cul style=\"margin:8px 0 0 clamp(0px, 12vw, 84px);padding:0;list-style:none\"\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eThree Mixing Methods for the First Dough\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eHow Dough Characteristics Change by Mixer\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eThe Full Panettone Process at a Glance\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eBase Recipe: First Dough\u003c\/li\u003e\n\u003cli class=\"ptn-sub2\" style=\"font-size:14px;color:#7a7266;padding:2px 0;padding-left:16px\"\u003eMethod A: Adding Butter and Yolks Later\u003c\/li\u003e\n\u003cli class=\"ptn-sub2\" style=\"font-size:14px;color:#7a7266;padding:2px 0;padding-left:16px\"\u003eMethod B: Yolks from the Start, Butter Later\u003c\/li\u003e\n\u003cli class=\"ptn-sub2\" style=\"font-size:14px;color:#7a7266;padding:2px 0;padding-left:16px\"\u003eMethod C: Hybrid Fermentation with Commercial Yeast\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eAged Fruits, Homemade Jams, and Pastes for Panettone\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eGlazes for Panettone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"ptn-recipes\" style=\"display:flex;flex-wrap:wrap;gap:8px;margin:10px 0 0 clamp(0px, 12vw, 84px)\"\u003e\n\u003cspan style=\"font-size:13px;background:#161514;color:#f3ecdf;padding:5px 12px;border-radius:20px\"\u003eClassic\u003c\/span\u003e\u003cspan style=\"font-size:13px;background:#161514;color:#f3ecdf;padding:5px 12px;border-radius:20px\"\u003eChocolate\u003c\/span\u003e\u003cspan style=\"font-size:13px;background:#161514;color:#f3ecdf;padding:5px 12px;border-radius:20px\"\u003ePistachio\u003c\/span\u003e\u003cspan style=\"font-size:13px;background:#161514;color:#f3ecdf;padding:5px 12px;border-radius:20px\"\u003eCoffee Caramel\u003c\/span\u003e\u003cspan style=\"font-size:13px;background:#161514;color:#f3ecdf;padding:5px 12px;border-radius:20px\"\u003eStrawberry\u003c\/span\u003e\u003cspan style=\"font-size:13px;background:#161514;color:#f3ecdf;padding:5px 12px;border-radius:20px\"\u003eStollen\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\" style=\"border-top:1px solid #e3d8c5;padding:18px 0\"\u003e\n\u003ch3 style=\"margin:0;padding:0;font-size:17px;font-weight:700;display:flex;flex-wrap:wrap;gap:14px;align-items:baseline\"\u003e\n\u003cspan style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:22px; letter-spacing:1px; color:#b0731f; font-weight:400; min-width:70px'\u003ePart 8\u003c\/span\u003eColomba and Pandoro\u003c\/h3\u003e\n\u003cul style=\"margin:8px 0 0 clamp(0px, 12vw, 84px);padding:0;list-style:none\"\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eColomba Pasquale\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eYuzu Pandoro\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\" style=\"border-top:1px solid #e3d8c5;padding:18px 0;border-bottom:1px solid #e3d8c5\"\u003e\n\u003ch3 style=\"margin:0;padding:0;font-size:17px;font-weight:700;display:flex;flex-wrap:wrap;gap:14px;align-items:baseline\"\u003e\n\u003cspan style='font-family:\"Bebas Neue\", Impact, sans-serif; font-size:22px; letter-spacing:1px; color:#b0731f; font-weight:400; min-width:70px'\u003ePart 9\u003c\/span\u003ePanettone Desserts\u003c\/h3\u003e\n\u003cul style=\"margin:8px 0 0 clamp(0px, 12vw, 84px);padding:0;list-style:none\"\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003ePanettone French Toast\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eCrème Brûlée French Toast\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003ePistachio French Toast\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003ePanettone Tiramisu\u003c\/li\u003e\n\u003cli style=\"font-size:14px;color:#5c554a;padding:2px 0\"\u003eGelato-Filled Panettone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-sec\" style=\"padding:clamp(40px, 8vw, 52px) clamp(18px, 5vw, 32px)\"\u003e\n\u003cp class=\"ptn-label\" style=\"font-size:16px;letter-spacing:3px;color:#3a362f;text-transform:uppercase;font-weight:700;margin-bottom:14px;margin:0;padding:0;margin-bottom:14px\"\u003eAuthor\u003c\/p\u003e\n\u003cdiv class=\"ptn-author-box\" style=\"display:flex;gap:22px;align-items:center\"\u003e\n\u003cdiv class=\"ptn-mono\" style='flex:0 0 76px; height:76px; border-radius:50%; background:#161514; color:#e0a63a; display:flex; align-items:center; justify-content:center; font-family:\"Bebas Neue\", Impact, sans-serif; font-size:30px; letter-spacing:1px' height=\"76\"\u003eHSG\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3 style=\"margin:0;padding:0;font-size:20px;font-weight:700\"\u003eHong Sang-gi\u003c\/h3\u003e\n\u003cp style=\"margin:2px 0 0;padding:0;font-size:15px;color:#3a362f\"\u003eOwner Chef, Baking Academy Sagye\u003c\/p\u003e\n\u003cp style=\"margin:2px 0 0;padding:0;font-size:15px;color:#3a362f\"\u003eInstagram @baking4gye\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-sec ptn-info\" style=\"padding:clamp(40px, 8vw, 52px) clamp(18px, 5vw, 32px);padding-top:0;text-align:center\" align=\"center\"\u003e\n\u003cp class=\"ptn-label\" style=\"font-size:11px;letter-spacing:3px;color:#3a362f;text-transform:uppercase;font-weight:700;margin:0;padding:0;margin-bottom:6px\"\u003eInformation\u003c\/p\u003e\n\u003ctable style=\"width:100%;border-collapse:collapse;font-size:12px\" width=\"100%\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align:left;width:36.0577%;padding:7px 0;color:#7a7266;font-weight:500;border-bottom:1px solid #eee5d6;vertical-align:top\" align=\"left\" width=\"36.0577%\" valign=\"top\"\u003eTitle\u003c\/th\u003e\n\u003ctd style=\"padding:7px 0;border-bottom:1px solid #eee5d6;color:#1d1b18;width:63.9423%\" width=\"63.9423%\"\u003ePANETTONE: Understanding and Managing Pasta Madre, Through to the Techniques for a Perfect Panettone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align:left;width:36.0577%;padding:7px 0;color:#7a7266;font-weight:500;border-bottom:1px solid #eee5d6;vertical-align:top\" align=\"left\" width=\"36.0577%\" valign=\"top\"\u003eSeries\u003c\/th\u003e\n\u003ctd style=\"padding:7px 0;border-bottom:1px solid #eee5d6;color:#1d1b18;width:63.9423%\" width=\"63.9423%\"\u003eBack to the Basics 3\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align:left;width:36.0577%;padding:7px 0;color:#7a7266;font-weight:500;border-bottom:1px solid #eee5d6;vertical-align:top\" align=\"left\" width=\"36.0577%\" valign=\"top\"\u003eAuthor\u003c\/th\u003e\n\u003ctd style=\"padding:7px 0;border-bottom:1px solid #eee5d6;color:#1d1b18;width:63.9423%\" width=\"63.9423%\"\u003eHong Sang-gi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align:left;width:36.0577%;padding:7px 0;color:#7a7266;font-weight:500;border-bottom:1px solid #eee5d6;vertical-align:top\" align=\"left\" width=\"36.0577%\" valign=\"top\"\u003ePublication Date\u003c\/th\u003e\n\u003ctd style=\"padding:7px 0;border-bottom:1px solid #eee5d6;color:#1d1b18;width:63.9423%\" width=\"63.9423%\"\u003eOctober 20, 2026\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align:left;width:36.0577%;padding:7px 0;color:#7a7266;font-weight:500;border-bottom:1px solid #eee5d6;vertical-align:top\" align=\"left\" width=\"36.0577%\" valign=\"top\"\u003eCategory\u003c\/th\u003e\n\u003ctd style=\"padding:7px 0;border-bottom:1px solid #eee5d6;color:#1d1b18;width:63.9423%\" width=\"63.9423%\"\u003eCooking \u0026gt; Baking \u0026amp; Desserts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align:left;width:36.0577%;padding:7px 0;color:#7a7266;font-weight:500;border-bottom:1px solid #eee5d6;vertical-align:top\" align=\"left\" width=\"36.0577%\" valign=\"top\"\u003eSize\u003c\/th\u003e\n\u003ctd style=\"padding:7px 0;border-bottom:1px solid #eee5d6;color:#1d1b18;width:63.9423%\" width=\"63.9423%\"\u003e210 x 275 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align:left;width:36.0577%;padding:7px 0;color:#7a7266;font-weight:500;border-bottom:1px solid #eee5d6;vertical-align:top\" align=\"left\" width=\"36.0577%\" valign=\"top\"\u003ePages\u003c\/th\u003e\n\u003ctd style=\"padding:7px 0;border-bottom:1px solid #eee5d6;color:#1d1b18;width:63.9423%\" width=\"63.9423%\"\u003e292\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align:left;width:36.0577%;padding:7px 0;color:#7a7266;font-weight:500;border-bottom:1px solid #eee5d6;vertical-align:top\" align=\"left\" width=\"36.0577%\" valign=\"top\"\u003eLanguage\u003c\/th\u003e\n\u003ctd style=\"padding:7px 0;border-bottom:1px solid #eee5d6;color:#1d1b18;width:63.9423%\" width=\"63.9423%\"\u003eKorean\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align:left;width:36.0577%;padding:7px 0;color:#7a7266;font-weight:500;border-bottom:1px solid #eee5d6;vertical-align:top\" align=\"left\" width=\"36.0577%\" valign=\"top\"\u003eISBN\u003c\/th\u003e\n\u003ctd style=\"padding:7px 0;border-bottom:1px solid #eee5d6;color:#1d1b18;width:63.9423%\" width=\"63.9423%\"\u003e979-11-92855-29-5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align:left;width:36.0577%;padding:7px 0;color:#7a7266;font-weight:500;border-bottom:1px solid #eee5d6;vertical-align:top\" align=\"left\" width=\"36.0577%\" valign=\"top\"\u003eOrigin\u003c\/th\u003e\n\u003ctd style=\"padding:7px 0;border-bottom:1px solid #eee5d6;color:#1d1b18;width:63.9423%\" width=\"63.9423%\"\u003eMade in Korea\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp style=\"margin:0;padding:0;font-size:16px;margin-bottom:14px;color:#3a362f\"\u003e \u003c\/p\u003e\n\u003cp style=\"margin:0;padding:0;font-size:16px;margin-bottom:14px;color:#3a362f\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0267\/2295\/9541\/files\/724939046.webp?v=1791951224\" alt=\"\" style=\"display: block;margin-left: auto;margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"THE TABLE","offers":[{"title":"Default Title","offer_id":53512263467189,"sku":"MK2100A","price":47.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0267\/2295\/9541\/files\/a4e6f1b7f0b78ccba49601486a8adb52.png?v=1791873042","url":"https:\/\/kzonestudio.com\/en-th\/products\/panettone-climbing-the-everest-of-bread","provider":"K-ZONE STUDIO","version":"1.0","type":"link"}