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First kneading of the panettone ‘About Flour’
Hello
Know i am currently studying ‘First kneading of the Panettone’ this course
The recipe book and video for this process do not specify what type of flour is used. It just says “flour.” In this case, what type of flour should I use, such as all-purpose flour or strong flour?
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2 Replies
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Level:
Scoolinary Team
Hi 민기 차
If you are following Chef Lluís Costa’s recipe, in Lesson 10 The Importance of Each Ingredient (https://www.scoolinary.com/courses/panettone-techniques/lessons/the-improtance-of-each-ingredient),the Chef mentions that the flour should have between 16% and 18% protein, which means a very strong flour is required.
In the case of the sourdough (Lesson 12)(https://www.scoolinary.com/courses/panettone-techniques/lessons/how-do-we-make-sourdough),the Chef indicates that whole wheat flour should be used.
If you’re taking another course, please let me know so I can review the materials or recipe book.
I hope this information is helpful. If you have any other questions, I’m here to help.
Best regards.
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Level:
Scoolinary Team
Hi 민기 차
If chocolate and pastry are your passion, you can’t miss the challenge we’ll be launching in our Cooking Feed on Monday, May 12th—it’s going to be a sweet and inspiring experience, led by an iconic chef who’s made a lasting mark in the pastry business.
Stay tuned—this one’s going to be seriously tempting 😏
Have a great weekend!
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