Perfect Panettone at home

Contents 34min
34min Contents
Teacher: Anna Felikova
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Whats inside

⌚ Fast recipe option

As a nice bonus, the masterclass is accompanied by a faster recipe for "Panettone" with industrial yeast.

😃 Leaven feeding

"Disperse" and "feed" the leaven. Learn how to store the leaven when ripening, and even save its remains for the future.

🌡️ Temperature regime

Learn to observe the correct temperature regime when working with the sourdough and dough.

🐰 Easter recipe

100% homemade Easter cake is Panettone cooked with "wild" sourdough.

🌻 Saving the structure

Watch how to add the sugar and other ingredients correctly without disturbing the structure of the dough.

What's in the class

1The process of "feeding" the leaven

How shoul you "feed" the leaven, and why do you have to do this? Find it out in othis tutorial, and see in practice that it's not so difficult. Learn to fold and store the sourdough until it's time to knead the dough.

2Kneading the first dough; storage rules for the sourdough

Anna will show which part of the leaven should be used in further work, how to knead the first dough so as not to destroy the leaven and break up the gluten. Helpful advice on storing the leftover sourdough is also available if you plan to use it for subsequent baking.

3Kneading the second dough, adding the filling

A detailed recipe and mixing technology awaits you at this stage. The pastry chef will teach you to determine if the first dough has risen enough to continue working with it. You will see what the second dough looks like, and learn hiw to give it a good and right structure. Also, you will witness the making of a delicious filling.

4Shaping the Panetonne

5 Easter cakes will be made from the dough that Anna has prepared. Do you know how to prepare the baking dish so that the baked goods do not sink when they cool? Watch the lesson, and gain the valuable experience!

5Glaze making, coating the Easter cakes

The glaze is the "face" of your cake. Learn how to make it perfect, apply it correctly, and decorate the surface of your baked goods.

6Baking the Panettone. The cut

The Panettone has been baked, but the work is not over yet. Now the task of the pastry chef is not to let it go down. Anna will share this secret as well. Now you just have to wait a bit, and the delicious Italian Easter cakes are ready. In the cut, they look just amazing. Finally, the pastry chef will tell you how to store the Panettone so that they stay fresh for a long time.

100% homemade Easter cake is Panettone cooked with "wild" sourdough.

Lush and aromatic, it will definitely become the highlight of your festive table. The best traditions of Italian masters are embodied in its delicate taste.

As a nice bonus, the masterclass is accompanied by a faster recipe for "Panettone" with industrial yeast.

However, nothing tastes like wild leavened baked goods, and today you are given the opportunity to master the art.

THANKS TO THIS MASTERCLASS, YOU WILL LEARN HOW TO:

  • "disperse" and "feed" the leaven;
  • make folds to saturate the dough with oxygen;
  • store the leaven when ripening, and even save its remains for the future;
  • knead the dough with the most delicate texture;
  • add the sugar and other ingredients correctly without disturbing the structure of the dough;
  • observe the correct temperature regime when working with the sourdough and dough.

Anna will recommend which flour to choose for the cake layers to be sure of the result. You will also see how to pick up and turn the dough correctly while kneading, to make it as fluffy as possible.

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