REMEMBER 28ºC - JOSE ROMEROAt 28C, we prepare and ferment the sourdough. At 28C, we extract the first dough from the mixer. At 28C the first fermentation takes place. 28C is the final temperature of the dough after the second kneading, and at 28C it ferments again inside the molds. Finally, down to 28C must the core of the product be cooled before bagging. Remember 28. DESCRIPTION Remember 28C by Jose Romero, the ultimate work on panettone Over the years, and driven by his