A typical Panettone that keeps very well thanks to the sourdough. The delicious aroma of panettone requires a long pre-fermentation stage and the use of traditional, very tasty ingredients. The acid produced during fermentation is a natural preservative and an excellent flavour booster.
Pinas are little rolls originally from Castro Urdiales, a Spanish town in Cantabria. They look rather like the hard Andalucian and Castilian loaves, but they are quite the opposite! Pinas are soft rolls with a very smooth, honeycombed interior..
By limiting the oxidation of the dough, the autolysis process preserves the taste of the bread. The dough (flour + water) is left to stand at the end of the mixing or after being kneaded for a few minutes. This makes the dough smoother and stretchier. The other ingredients (salt, yeast) are added after autolysis.
