[Pre-Order] PANETTONE: Climbing the Everest of Bread

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[Pre-Order] PANETTONE: Climbing the Everest of Bread
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[Pre-Order] PANETTONE: Climbing the Everest of Bread
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[Pre-Order] PANETTONE: Climbing the Everest of Bread
$47.70
$51.30

Back to the BASICS 3

Climbing the Everest of Bread

PANETTONE

Understanding and managing pasta madre,
through to the techniques for a perfect panettone

Hong Sang-gi

About the Book

A Complete Guide to Making Panettone

Panettone 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.

This 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.

Pasta MadreHow it ferments, how to make it, and how to manage it
pH & TTAReading acidity to judge the starter and the dough
Full ProcessFrom the first dough to shaping, baking, and cooling
TroubleshootingCommon fermentation problems and how to fix them

The Approach

Not "how to make it,"
but "why these conditions?"

Every 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.

Contents

Table of Contents

Part 1The Essence of Panettone

  • Understanding Panettone
  • Panettone vs. Ordinary Bread
  • Why Panettone Is Difficult to Make

Part 2Fermentation Principles and Evaluation of Pasta Madre

  • The Many Names of Natural Starters
  • Understanding Pasta Madre
  • Understanding pH and TTA
  • Lactic Acid and Acetic Acid
  • Commercial Yeast vs. Pasta Madre
  • Hybrid Fermentation: Adding a Small Amount of Commercial Yeast
  • How to Judge the Condition of Pasta Madre

Part 3Making and Managing Pasta Madre

  • Formation and Stabilization of Pasta Madre
  • What Is a Refresh?
  • Making Pasta Madre
  • Refresh Ratio and Fermentation Temperature
  • Controlling Acidity and Long-Term Management
  • Managing Pasta Madre Around a Production Schedule

Part 4The Role of Ingredients

  • Flour
  • Sugar
  • Egg Yolks
  • Butter

Part 5The Complete Panettone Process

  • Purpose and Limits of the First Dough
  • Principles of Shaping
  • Baking Strategy
  • Care After Baking
  • Checking Texture, Crumb, and Structure

Part 6Diagnosing Fermentation Problems and Quality Control

  • Why Sourness Increases and How to Fix It
  • Why the First Dough's pH Drops Faster Than Expected
  • The Most Common Misconceptions and How to Solve Them

Part 7Panettone Recipes

  • Three Mixing Methods for the First Dough
  • How Dough Characteristics Change by Mixer
  • The Full Panettone Process at a Glance
  • Base Recipe: First Dough
  • Method A: Adding Butter and Yolks Later
  • Method B: Yolks from the Start, Butter Later
  • Method C: Hybrid Fermentation with Commercial Yeast
  • Aged Fruits, Homemade Jams, and Pastes for Panettone
  • Glazes for Panettone
ClassicChocolatePistachioCoffee CaramelStrawberryStollen

Part 8Colomba and Pandoro

  • Colomba Pasquale
  • Yuzu Pandoro

Part 9Panettone Desserts

  • Panettone French Toast
  • Crème Brûlée French Toast
  • Pistachio French Toast
  • Panettone Tiramisu
  • Gelato-Filled Panettone

Author

HSG

Hong Sang-gi

Owner Chef, Baking Academy Sagye

Instagram @baking4gye

Information

Title PANETTONE: Understanding and Managing Pasta Madre, Through to the Techniques for a Perfect Panettone
Series Back to the Basics 3
Author Hong Sang-gi
Publication Date October 20, 2026
Category Cooking > Baking & Desserts
Size 210 x 275 mm
Pages 292
Language Korean
ISBN 979-11-92855-29-5
Origin Made in Korea

 

Released Date: Oct.20th
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