Why should you take this course?
Panettone has always been a product that scared me, due to the lack of information out there. The only resource that I had at my fingertips was the excellent book, “Panettone et Viennoiserie au Levain” by Thomas Teffri-Chambelland. This book inspired me to take the leap and embrace the challenge of making my own Panettone, after I read it from cover to cover over Christmas in 2019.
After several years of testing different panettone and levain, I now feel like I have the secrets that can help you also conquer this mammoth task. With my background in Research and Development, I go in depth to share the reasons behind my choice on the flour, how to best create and sustain a healthy sourdough, and overall show you how to make four extremely light and delicious Panettone
Sourdough
Get the best sourdough to get the best panettone. This course will dive into the sourdough world, from making your own to how to feed it and how to store it.
Understand the impact of each ingredient in your recipe
Each ingredient is used for a reason, Chef Romain Dufour will explain for each recipe what is the use of ingredient and its impact.
How to get the best volume?
Learn the secrets behind having amazing volume in panettone to have a beautiful crumb opening
I'm a French baker living in USA making an Italian sweet bread and this is my Panettone course!
I would recommend this course for professional bakers or well advanced home baker.
We will be starting the Panettone sourdough using a liquid levain, it is in my opinion the fastest and easiest way to start and have it stabilize fast enough.
Example Curriculum
- How to start a sourdough?
- Liquid Levain From Scratch
- Recipe & Process of Create your Sourdough
- How to start a panettone sourdough ? (30:31)
- Prepare your sourdough for panettone production (20:43)
- Recipe & process of panettone sourdough
- How to store your panettone sourdough? (5:15)
- Taking pH and pH meter (2:52)
- Quiz on levain!
