Bread trotter en ITALIE : Recette du PANETTONE et Recette de FOCACCIA à la maison !

PANETTONE RECIPE: INGREDIENTS for the MACARONADE Egg white 1200 g Sugar 1000g White almond powder 500g Grey almond powder 500g Corn starch 150g Peanut oil 150g Ingredients for the first dough of the panettone Cold water 2100g Sugar 1150g Panettone flour 4000g Panettone sourdough 1150g Egg yolk 850g Soft butter 1600g Ingredients for the second dough of the Panettone Dough of the first kneading 10850g Panettone flour 1500g Sugar 1150g Egg yolk 280g AROMATIC mixture 650g Egg yolk 840g Salt 90g Soft butter 2300g Candied mandarin 2500g White chocolate 2500g Support the project: https://fr.ulule.com/bread-trotter/?u... Recipe for "Mina's" Focaccia -For the Biga (to be made 1 day before) T65 flour: 400g -Yeast: 4g -Water: 180g Leave to ferment for 18 hours at 20°C For the Focaccia dough T65 flour: 400g Fine durum wheat semolina: 600g Salt: 20g Yeast: 10g Olive oil: 70g Water: 600g Find the complete Panettone recipe here: https://www.boulangerie-pasapas.com/v... For this new video I am going to discover Verona in Italy. I will learn how to make panettones with the Italian champion "Mirko Zenatti". He will teach us the real panettone recipe and all the technique. Then I will meet "Mina" who will show us how to make a Focaccia at home. An exceptional journey to discover Italy. ➼ Don't forget to follow me on: o Instagram:   / boulangeriepasapas   o TikTok: https://www.tiktok.com/@boulangeriepa... o Facebook:   / boulangerie-pas-à-pas-355694464977712   For any contact (pro only) please send me an email to [email protected] --------------------------------------------------------------------------------------------------- 00:00 Presentation of the BREAD TROTTER project 00:40 Visit to the first IMPASTI4.1 bakery 02:20 Discovery of PANDORO 03:15 Visit to MIRKO ZENATTI's bakery 06:00 PANETTONE RECIPE 10:40 Shaping the PANETTONE 12:05 Panettone tasting 13:10 Tasting in the city of VERONA 14:18 FOCACCIA recipe from "Mina" 17:10 FOCACCIA tasting Thanks: MIRKO ZENATTI:   / zenatti.mirko_boulanger   TECHNODIF france Presentation: Fabrice COTTEZ @boulangeriepasapas Director: Maximilien VALTAT Cameramen: Simon Lecomte Editing Neals Petitgas-Sumba o Subscribe:    / @boulangeriepasàpas   #boulangeriepasapas #breadtrotter #italy #bakerywork #panettone #focaccia #bakery #homemade #recipe