On Sunday, October 16, World Bread Day is celebrated with the aim of promoting its consumption and the quality in the production of one of the oldest foods, respecting the raw materials and the elaboration process.
One more year, the confectioner Manu Jara takes advantage of this date to kick off the season of panettone, a sweet bread of Italian origin that in recent seasons has been a sensation among the public of Seville and visitors. With a very complex elaboration process, between dough resting and fermentation, panettone is a complex elaboration with the result of a cottony and light crumb.
Panettone, because of its difficulty and technique, has become one of the challenges among dough professionals at international level. It is a real challenge, an elaboration for which a sourdough that is fed throughout the year is worked, giving it a durability of 60 days, as well as an elaboration process without added yeast that takes three days with their respective nights to develop aromas and textures with long fermentations.
As in previous years, it offers two varieties in half-kilo and kilo versions, the classic with Italian candied fruit (lemon, orange, raisins and ginger), Malaga almond and vanilla and another version for chocolate lovers with gianduja, a milk chocolate with hazelnuts and apricot. In addition, he will make special panettone rolls for all tastes. Manu Jara also makes different varieties of bread, including his loaves and some specials, such as corn and turmeric bread, tomato bread and spice bread.