The three days of the Bonifanti Panettone

It takes three days of work, patience and special care to create a Bonifanti Panettone.

First day: the preparation. Respecting the slow rhythms of natural fermentation, the live yeasts of the “Yeast Mother Bonifanti” are constantly nourished and refreshed with the addition of water and flour. The first step of the preparation consists in the division of the dough: a part is stored for the subsequent processing, while another part begins its path to become a Bonifanti panettone.

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