{"product_id":"pre-order-panettone-climbing-the-everest-of-bread","title":"[Pre-Order] PANETTONE: Climbing the Everest of Bread","description":"\u003cstyle\u003e\n@import url('https:\/\/fonts.googleapis.com\/css2?family=Bebas+Neue\u0026family=Inter:wght@400;500;600;700\u0026display=swap');\n.ptn{max-width:860px;margin:0 auto;font-family:'Inter',-apple-system,Helvetica,Arial,sans-serif;color:#1d1b18;line-height:1.7;background:#fff}\n.ptn *{box-sizing:border-box}\n.ptn h1,.ptn h2,.ptn h3,.ptn p,.ptn ul,.ptn ol{margin:0;padding:0}\n.ptn-hero{background:#161514;color:#f3ecdf;text-align:center;padding:64px 24px 56px}\n.ptn-series{font-size:13px;letter-spacing:2px;color:#c9c1b3}\n.ptn-series b{color:#fff}\n.ptn-kicker{font-size:14px;letter-spacing:5px;color:#e0a63a;margin-top:28px;text-transform:uppercase;font-weight:600}\n.ptn .ptn-title{font-family:'Bebas Neue',Impact,sans-serif !important;font-size:96px !important;letter-spacing:6px !important;line-height:1 !important;margin:10px 0 0 !important;font-weight:400 !important;color:#ffffff !important;opacity:1 !important;text-transform:none !important}\n.ptn-sub{font-size:16px;color:#d9cfbd;margin-top:16px}\n.ptn .ptn-author{display:inline-block;margin-top:28px !important;padding-top:14px;border-top:2px solid #e0a63a;font-size:14px;letter-spacing:1px;color:#e0a63a}\n.ptn-sec{padding:52px 32px}\n.ptn-label{font-size:12px;letter-spacing:3px;color:#b0731f;text-transform:uppercase;font-weight:700;margin-bottom:10px}\n.ptn-h{font-family:'Bebas Neue',Impact,sans-serif;font-size:38px;letter-spacing:1.5px;line-height:1.1;font-weight:400;margin-bottom:20px}\n.ptn-sec p{font-size:16px;margin-bottom:14px;color:#3a362f}\n.ptn-grid{display:grid;grid-template-columns:repeat(2,1fr);gap:14px;margin-top:26px}\n.ptn-card{background:#f8f3ea;border-left:3px solid #e0a63a;padding:18px 18px}\n.ptn-card strong{display:block;font-size:15px;margin-bottom:4px;color:#1d1b18}\n.ptn-card span{font-size:14px;color:#5c554a}\n.ptn-dark{background:#161514;color:#f3ecdf}\n.ptn-dark .ptn-label{color:#e0a63a}\n.ptn-dark p{color:#d9cfbd}\n.ptn-quote{font-family:'Bebas Neue',Impact,sans-serif;font-size:32px;letter-spacing:1px;line-height:1.25;color:#fff;margin:6px 0 18px}\n.ptn-quote em{color:#e0a63a;font-style:normal}\n.ptn-toc{background:#f8f3ea}\n.ptn-part{border-top:1px solid #e3d8c5;padding:18px 0}\n.ptn-part:last-child{border-bottom:1px solid #e3d8c5}\n.ptn-part h3{font-size:17px;font-weight:700;display:flex;gap:14px;align-items:baseline}\n.ptn-part h3 span{font-family:'Bebas Neue',Impact,sans-serif;font-size:22px;letter-spacing:1px;color:#b0731f;font-weight:400;min-width:70px}\n.ptn-part ul{list-style:none;margin:8px 0 0 84px}\n.ptn-part li{font-size:14px;color:#5c554a;padding:2px 0}\n.ptn-part li.ptn-sub2{padding-left:16px;color:#7a7266}\n.ptn-recipes{display:flex;flex-wrap:wrap;gap:8px;margin:10px 0 0 84px}\n.ptn-recipes span{font-size:13px;background:#161514;color:#f3ecdf;padding:5px 12px;border-radius:20px}\n.ptn-author-box{display:flex;gap:22px;align-items:center}\n.ptn-mono{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}\n.ptn-author-box h3{font-size:20px;font-weight:700}\n.ptn-author-box p{margin:2px 0 0;font-size:15px}\n.ptn-info .ptn-label{font-size:11px;margin-bottom:6px}\n.ptn-info table{width:100%;border-collapse:collapse;font-size:12px}\n.ptn-info th{text-align:left;width:36%;padding:7px 0;color:#7a7266;font-weight:500;border-bottom:1px solid #eee5d6;vertical-align:top}\n.ptn-info td{padding:7px 0;border-bottom:1px solid #eee5d6;color:#1d1b18}\n.ptn-foot{background:#161514;color:#c9c1b3;text-align:center;font-size:13px;padding:18px 24px;letter-spacing:.5px}\n@media(max-width:600px){\n.ptn-hero{padding:48px 18px 44px}\n.ptn .ptn-title{font-size:64px !important;letter-spacing:3px !important}\n.ptn-sec{padding:40px 18px}\n.ptn-h{font-size:30px}\n.ptn-quote{font-size:26px}\n.ptn-grid{grid-template-columns:1fr}\n.ptn-part h3{flex-direction:column;gap:2px}\n.ptn-part ul,.ptn-recipes{margin-left:0}\n}\n\u003c\/style\u003e\n\u003cdiv class=\"ptn\"\u003e\n\u003cdiv class=\"ptn-hero\"\u003e\n\u003cp class=\"ptn-series\"\u003eBack to the \u003cb\u003eBASICS\u003c\/b\u003e 3\u003c\/p\u003e\n\u003cp class=\"ptn-kicker\"\u003eClimbing the Everest of Bread\u003c\/p\u003e\n\u003cdiv class=\"ptn-title\"\u003ePANETTONE\u003c\/div\u003e\n\u003cp class=\"ptn-sub\"\u003eUnderstanding and managing pasta madre,\u003cbr\u003ethrough to the techniques for a perfect panettone\u003c\/p\u003e\n\u003cp class=\"ptn-author\"\u003eHong Sang-gi\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-sec\"\u003e\n\u003cp class=\"ptn-label\"\u003eAbout the Book\u003c\/p\u003e\n\u003ch2 class=\"ptn-h\"\u003eA Complete Guide to Making Panettone\u003c\/h2\u003e\n\u003cp\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\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\"\u003e\n\u003cdiv class=\"ptn-card\"\u003e\n\u003cstrong\u003ePasta Madre\u003c\/strong\u003e\u003cspan\u003eHow it ferments, how to make it, and how to manage it\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-card\"\u003e\n\u003cstrong\u003epH \u0026amp; TTA\u003c\/strong\u003e\u003cspan\u003eReading acidity to judge the starter and the dough\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-card\"\u003e\n\u003cstrong\u003eFull Process\u003c\/strong\u003e\u003cspan\u003eFrom the first dough to shaping, baking, and cooling\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-card\"\u003e\n\u003cstrong\u003eTroubleshooting\u003c\/strong\u003e\u003cspan\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\"\u003e\n\u003cp class=\"ptn-label\"\u003eThe Approach\u003c\/p\u003e\n\u003cp class=\"ptn-quote\"\u003eNot \"how to make it,\"\u003cbr\u003ebut \u003cem\u003e\"why these conditions?\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\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\"\u003e\n\u003cp class=\"ptn-label\"\u003eContents\u003c\/p\u003e\n\u003ch2 class=\"ptn-h\"\u003eTable of Contents\u003c\/h2\u003e\n\u003cdiv class=\"ptn-part\"\u003e\n\u003ch3\u003e\n\u003cspan\u003ePart 1\u003c\/span\u003eThe Essence of Panettone\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUnderstanding Panettone\u003c\/li\u003e\n\u003cli\u003ePanettone vs. Ordinary Bread\u003c\/li\u003e\n\u003cli\u003eWhy Panettone Is Difficult to Make\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\"\u003e\n\u003ch3\u003e\n\u003cspan\u003ePart 2\u003c\/span\u003eFermentation Principles and Evaluation of Pasta Madre\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe Many Names of Natural Starters\u003c\/li\u003e\n\u003cli\u003eUnderstanding Pasta Madre\u003c\/li\u003e\n\u003cli\u003eUnderstanding pH and TTA\u003c\/li\u003e\n\u003cli\u003eLactic Acid and Acetic Acid\u003c\/li\u003e\n\u003cli\u003eCommercial Yeast vs. Pasta Madre\u003c\/li\u003e\n\u003cli\u003eHybrid Fermentation: Adding a Small Amount of Commercial Yeast\u003c\/li\u003e\n\u003cli\u003eHow to Judge the Condition of Pasta Madre\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\"\u003e\n\u003ch3\u003e\n\u003cspan\u003ePart 3\u003c\/span\u003eMaking and Managing Pasta Madre\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFormation and Stabilization of Pasta Madre\u003c\/li\u003e\n\u003cli\u003eWhat Is a Refresh?\u003c\/li\u003e\n\u003cli\u003eMaking Pasta Madre\u003c\/li\u003e\n\u003cli\u003eRefresh Ratio and Fermentation Temperature\u003c\/li\u003e\n\u003cli\u003eControlling Acidity and Long-Term Management\u003c\/li\u003e\n\u003cli\u003eManaging Pasta Madre Around a Production Schedule\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\"\u003e\n\u003ch3\u003e\n\u003cspan\u003ePart 4\u003c\/span\u003eThe Role of Ingredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFlour\u003c\/li\u003e\n\u003cli\u003eSugar\u003c\/li\u003e\n\u003cli\u003eEgg Yolks\u003c\/li\u003e\n\u003cli\u003eButter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\"\u003e\n\u003ch3\u003e\n\u003cspan\u003ePart 5\u003c\/span\u003eThe Complete Panettone Process\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePurpose and Limits of the First Dough\u003c\/li\u003e\n\u003cli\u003ePrinciples of Shaping\u003c\/li\u003e\n\u003cli\u003eBaking Strategy\u003c\/li\u003e\n\u003cli\u003eCare After Baking\u003c\/li\u003e\n\u003cli\u003eChecking Texture, Crumb, and Structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\"\u003e\n\u003ch3\u003e\n\u003cspan\u003ePart 6\u003c\/span\u003eDiagnosing Fermentation Problems and Quality Control\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhy Sourness Increases and How to Fix It\u003c\/li\u003e\n\u003cli\u003eWhy the First Dough's pH Drops Faster Than Expected\u003c\/li\u003e\n\u003cli\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\"\u003e\n\u003ch3\u003e\n\u003cspan\u003ePart 7\u003c\/span\u003ePanettone Recipes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThree Mixing Methods for the First Dough\u003c\/li\u003e\n\u003cli\u003eHow Dough Characteristics Change by Mixer\u003c\/li\u003e\n\u003cli\u003eThe Full Panettone Process at a Glance\u003c\/li\u003e\n\u003cli\u003eBase Recipe: First Dough\u003c\/li\u003e\n\u003cli class=\"ptn-sub2\"\u003eMethod A: Adding Butter and Yolks Later\u003c\/li\u003e\n\u003cli class=\"ptn-sub2\"\u003eMethod B: Yolks from the Start, Butter Later\u003c\/li\u003e\n\u003cli class=\"ptn-sub2\"\u003eMethod C: Hybrid Fermentation with Commercial Yeast\u003c\/li\u003e\n\u003cli\u003eAged Fruits, Homemade Jams, and Pastes for Panettone\u003c\/li\u003e\n\u003cli\u003eGlazes for Panettone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"ptn-recipes\"\u003e\n\u003cspan\u003eClassic\u003c\/span\u003e\u003cspan\u003eChocolate\u003c\/span\u003e\u003cspan\u003ePistachio\u003c\/span\u003e\u003cspan\u003eCoffee Caramel\u003c\/span\u003e\u003cspan\u003eStrawberry\u003c\/span\u003e\u003cspan\u003eStollen\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\"\u003e\n\u003ch3\u003e\n\u003cspan\u003ePart 8\u003c\/span\u003eColomba and Pandoro\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eColomba Pasquale\u003c\/li\u003e\n\u003cli\u003eYuzu Pandoro\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-part\"\u003e\n\u003ch3\u003e\n\u003cspan\u003ePart 9\u003c\/span\u003ePanettone Desserts\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePanettone French Toast\u003c\/li\u003e\n\u003cli\u003eCrème Brûlée French Toast\u003c\/li\u003e\n\u003cli\u003ePistachio French Toast\u003c\/li\u003e\n\u003cli\u003ePanettone Tiramisu\u003c\/li\u003e\n\u003cli\u003eGelato-Filled Panettone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ptn-sec\"\u003e\n\u003cp class=\"ptn-label\"\u003eAuthor\u003c\/p\u003e\n\u003cdiv class=\"ptn-author-box\"\u003e\n\u003cdiv class=\"ptn-mono\"\u003eHSG\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3\u003eHong Sang-gi\u003c\/h3\u003e\n\u003cp\u003eOwner Chef, Baking Academy Sagye\u003c\/p\u003e\n\u003cp\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-top: 0px; text-align: center;\"\u003e\n\u003cp class=\"ptn-label\"\u003eInformation\u003c\/p\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 36.0577%;\"\u003eTitle\u003c\/th\u003e\n\u003ctd style=\"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=\"width: 36.0577%;\"\u003eSeries\u003c\/th\u003e\n\u003ctd style=\"width: 63.9423%;\"\u003eBack to the Basics 3\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 36.0577%;\"\u003eAuthor\u003c\/th\u003e\n\u003ctd style=\"width: 63.9423%;\"\u003eHong Sang-gi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 36.0577%;\"\u003ePublication Date\u003c\/th\u003e\n\u003ctd style=\"width: 63.9423%;\"\u003eOctober 20, 2026\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 36.0577%;\"\u003eCategory\u003c\/th\u003e\n\u003ctd style=\"width: 63.9423%;\"\u003eCooking \u0026gt; Baking \u0026amp; Desserts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 36.0577%;\"\u003eSize\u003c\/th\u003e\n\u003ctd style=\"width: 63.9423%;\"\u003e210 x 275 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 36.0577%;\"\u003ePages\u003c\/th\u003e\n\u003ctd style=\"width: 63.9423%;\"\u003e292\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 36.0577%;\"\u003eLanguage\u003c\/th\u003e\n\u003ctd style=\"width: 63.9423%;\"\u003eKorean\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 36.0577%;\"\u003eISBN\u003c\/th\u003e\n\u003ctd style=\"width: 63.9423%;\"\u003e979-11-92855-29-5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 36.0577%;\"\u003eOrigin\u003c\/th\u003e\n\u003ctd style=\"width: 63.9423%;\"\u003eMade in Korea\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\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\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eReleased Date: Oct.20th\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"THE TABLE","offers":[{"title":"Default Title","offer_id":53512263467189,"sku":null,"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\/pre-order-panettone-climbing-the-everest-of-bread","provider":"K-ZONE STUDIO","version":"1.0","type":"link"}