Learn to Bake Panettone
What you'll learn
- After taking this course you will have the knowledge to bake up your own Panettone.
- You will learn to mix dough to development, when to add butter, how long to proof the dough etc.
- You will learn how to make Lievito Madre and how to use it to leaven Panettone.
- You will learn the stages of making Panettone.
- Traditional Panettone uses a sourdough or "Lievito Madre" for leavening, you will need a sourdough to get started with.
- A link to how to make your own sourdough and how to make Lievito Madre is included in the course.
- Panettone molds or a cake mold for holding the dough while it bakes.
- Common baking equipment (dough containers, scrapers, etc) and an oven.
- A dough mixer that has decent power is necessary for long mixing.
- A proofing box or place to keep your dough warm.
- A kitchen scale that has metric
- A strong flour and the other ingredients necessary for making Panettone.
Panettone, with it's rich soft buttery interior, studded with fruits, is one of the most loved holiday breads in the world. It was created around 500 years ago in Milan, Italy. Baking up Panettone is an art as well as a method. Some of the finest Panettone bakeries won't share their secrets.
However, in this course, Beesham Soogrim will show you step by step how to make your own Panettone. Teresa L Greenway will be your guide (as well as filming and editing this course).
Beesham is a professional baker who travels the world giving baking workshops. This course was filmed (by Teresa) during a workshop attended by both Beesham and Teresa. The workshop was sponsored by Puratos (The Quest for Sourdough) during the summer of 2018.
In this course you will learn:
How to make your own Lievito Madre, which will then leaven the Panettone.
You will see the stages of the Lievito Madre as we build into the pre-ferment dough and then the final Panettone dough.
You will learn to proof and develop the dough properly before adding the butter and fruits.
How to shape the Panettone dough and put it in the molds.
Then you see how to score a traditional Panettone, bake it to perfection.
How to cool it so it keeps it's feathery soft interior.
You will be able to bake your own Panettone to share with family and friends for the holidays.
You will need a strong dough mixer and a kitchen scale that does metric for this course.
Who this course is for:
- Panettone is a challenging bread to make, it is considered an art. A baker should have intermediate or advanced skills.
- However, anyone will common sense and a desire to succeed can bake this lovely bread.
- Beginners with no kitchen skills should not take this course.
Teresa loves teaching serious home bakers, how to bake real sourdough bread! She worked at two different bakeries besides baking at home for over 40 years. Eighteen years ago, she built a business (Northwest Sourdough) along with a membership site (The Baking Network) around teaching others how to bake real sourdough at home. She published a four volume book called, "Discovering Sourdough," "Extreme Fermentation" and also, "Make Your Own Sourdough Starter." You can find the live series "Make Your Own Sourdough Starter with Me" on You Tube plus a free downloadable e-book.
Teresa's Facebook group, "Perfect Sourdough" is the largest sourdough bread baking group in the world. She also has other groups, "The Baking Network" and "Bread Bakers and Artisan Baked Goods" for all types of baking. Followers can also join her membership site at "The Baking Network" online.
Her Bread Recipes and Formulas from her books and blog and baking courses have been featured on TV and spread all around the world through online forums, her active Facebook group, Perfect Sourdough, Youtube channel and her site, Northwest Sourdough.
Northwest Sourdough is featured in the resource section of Peter Reinhart's book," Artisan Breads Every Day." Teresa was also one of the photographers for "The Grain Gathering" in it's early years when it was called, "Kneading Conference West." She has been featured in numerous articles, magazines and interviews including Forbes and First for Women. She was selected as one of the top ten Udemy instructors in 2015 and now has thirteen sourdough baking courses on Udemy.
Most of all, Teresa loves to see YOU pull a crispy, crusty, holey sourdough loaf from your own oven. Yes, you can learn to bake the best bread in the world!
Beesham Soogrim is a professional baker with 30 years experience in baking and 15 years experience in sourdough baking. He travels the world giving live baking workshops and is based out of Sweden. Beesham is one of the original Quest for Sourdough participants.
Beesham is Chef de Cuisine at Emiliaskolan Höörs waldorfskola in Sweden and is available as an instructor for live baking classes anywhere in the world, just ask him! He also gives live classes from his present place of work a few times each year.
Beesham can bake just about anything professionally and enjoys learning as well as teaching.