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PANETTONE Sourdough Christmas Baking Class

Lievito Madre, Traditional Panettone, Chocolate Panettone, Savoury Panettone & special  enriched ‘BRIOCHE’

*** Vegetarian, plenty of free range eggs & pastured fed butter used, but dairy free is possible

Imagine the joy of placing your very own Panettone on your Christmas table this Christmas!

This hands-on, immersive course will be simple enough to creating the perfect at home Lievito Madre and Panettone and yet, it will stay true to its traditional Artisan methods in Italy

You will earn the art of making traditional Panettone using authentic Lievito Madre (a sweet stiff sourdough starter) in your own kitchen. A step-by-step techniques will guide you to making your own Lievito Madre and various Panettone in your home kitchen

The best ingredients will be used and you will be shown how to make sensational vanilla bean infused candied orange peels which is an essential ingredient to make authentic Italian Christmas (or classic) Panettone.

Starting with the classic Christmas Panettone recipe, this EXTREME brioche-like ‘enriched’ dough using Lievito Madre forms the basis of all these delicious egg and butter laden Italian traditional Christmas delicacies. You’ll then explore a decadent CHOCOLATE-infused Panettone and my personal favourite cheesy SAVOURY Panettone. This hands-on course is your chance to elevate your bakery skills and bring a taste of Italy to your home this Christmas.

What this class will cover and what you will take home: 

LIEVITO or PASTA MADRE or STIFF SWEET STARTER:
All the steps to create and maintain a stiff starter, which is crucial for authentic panettone

  • You will be given your Lievito Madre to be used to make your first (pre-ferment) Panettone dough
  • You will take home your pre-prepared Lievito Madre ready for your next Panettone dough to make at home

EXTREME ENRICHED & HYDRATED DOUGH:
BASIC enriched dough is commonly known as BRIOCHE and – on the extreme it is PANETTONE

  • You will take home your first (pre-ferment) Panettone dough, and
  • Candied orange, couverture chocolate chips and other inclusions for your final Panettone dough
  • Local free range eggs, pastured butter will be used
  • Italian Flour specifically formulated will be used in this class
  • Extra Flour will be given to take home to make your more Panettone

ADVANCE DOUGH TECHNIQUES to achieve a beautiful open crumb:
Instructions on mixing, temperature control, and gluten development for high hydration and super enriched doughs. 

Class Details:

  • Includes comprehensive notes and recipes
  • Lievito Madre starter culture
  • 3xPanettone Moulds
  • Italian specific Panettone Flour
  • Your Panettone first dough you will make in class
  • Generous food to share in class
  • MACHINE is essential in this class