What You Need to Know
Pasteggiatura involves the mixing and kneading of dough to create a uniform texture through the process of mechanical emulsification.
This technique is unique in that it allows for the creation of a uniform texture without the need for additional ingredients.
Steps
- 1.
Pane di Altamura (Puglia, Italy): Creates the characteristic open crumb structure
- 2.
Focaccia Genovese (Liguria, Italy): Develops the perfect balance of chew and tenderness
- 3.
Ciabatta (Veneto, Italy): Forms the large irregular holes in the crumb
The Science
Primary Reaction
Mechanical emulsification