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.