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Guide to Rome
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bakad

December 24, 2013 by John in 0 Comments

Home Food by John Recipe for a Merry Christmas - Panettone bakad

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John Regefalk

Swedish chef in Rome

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Recent comments

Hi Lori! I use a 45% hydration leaven. Good luck!
John on Recipe for a Merry Christmas - Panettone
December 2, 2014
Could you tell me please what the hydration is for the sourdough leaven?
Lori on Recipe for a Merry Christmas - Panettone
December 2, 2014

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