The artisanal bakery Boûlan presents its star proposal for these Holidays: the Panettone de lievito madre. With a preparation process that lasts 9 days, this delicacy promises to be the protagonist of Christmas tables and a symbol of celebration and flavor.
This natural ferment not only intensifies the flavor of the panettonebut also improves its structure, providing a light and fluffy crumb, accompanied by a delicate crispy crust that falls apart when you bite into it.
Grown exclusively from flour and water, The mother lievito requires meticulous care. Its constant and controlled feeding allows the flavors to develop slowly and complexly, reaching nuances that industrial yeasts cannot replicate. This artisanal process is the secret behind the unique character of the Boûlan Panettone.
The inspiration behind the new Panettone
About this new creation, Diego Muscat shares: “In 2017 I traveled to France to perfect myself with Gaëtan Paris, MOF (Best Worker of France) and renowned panettone specialist. For decades, he cultivated his lievito madre with exceptional care, and before returned to Argentina, he honored me by giving me a part of that sourdough starter. Since then, I have been keeping it alive for 8 years, and it is the base we use today in this Panettone.
Diego, who has led Boûlan’s kitchen since its inception 10 years ago, assures that the secret of its success lies in avoiding the use of preservatives and additives, always prioritizing the quality of the raw materials. For this new proposal, carefully selected ingredients are used, such as Panettone 00 flour imported from Molino Dallagiovanna (Italy) and vanilla beans from Madagascar, among other products of excellence.
“Making an authentic Panettone requires patience, technique and passion”explains Diego Muscatboulanger chef and co-founder of Boûlan with his brother Leandro.
“At Boûlan, we cultivate the lievito madre (sourdough) in a three-stage process that activates various populations of natural microorganisms present in the dough. This allows us to achieve an ideal fermentation vigor to obtain a super spongy texture and a unique flavor”they added.
What is the difference with classic sweet bread?
The result is a Panettone with moist and spongy dough, enriched with raisins, syrupy orange peels and a coating made with almond flour that gives it a crunchy and unique touch.. Its fresh aromas and light acidic touch evoke the authenticity of artisanal, creating an experience that transcends flavor.
This Panettone not only pays tribute to Italian tradition, but also invites you to relive the warmest memories of Christmas, gathering in every bite the dedication and festive spirit of these dates.
The story behind Panettone
He Panettonesymbol of Italian pastry, has an origin shrouded in legends that combine romance and tradition. According to one of the most popular stories, he was born in the 15th century in Milan, when Ughetto Atellani, A young nobleman fell in love with Adalgisa, the daughter of a humble baker.
To gain the acceptance of his family, Ughetto posed as an apprentice and created an innovative recipe with sugar, butter, eggs and candied fruits, unusual ingredients at the time.
This special bread conquered the bakery’s customers, becoming a symbol of Christmas prosperity.
Celebrate with meaning
Boûlan Panettone and Sweet Bread are not just products, they are the result of a commitment to artisanal work and the desire to recover traditions that invite us to celebrate and share. “For us, Christmas is more than a time of year: it is the opportunity to bring people together, to create memories and to celebrate what really matters,” says Muscat.
Sweet Bread, an ever-present classic
Along with his new Panettone, Boûlan also recommends his classic for these Holidays Sweet BreadGenoese style. Inspired by traditional European techniques and with sourdough of Italian origin, this Sweet Bread It stands out for its soft, spongy and moist texture.
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Without polished fruits, this proposal has top quality raw materials dates, plums, figs, almonds, chestnuts, walnuts and hazelnuts. The proportion of fruit is three times that of flour in this Boûlan classic for the Holidays.
An explosion of flavors and textures that make it a must-try on family tables.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
