What to expect from this course? | Romain Dufour's Academy

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Advanced Sourdough Panettone Course

Welcome to the course

Thank you (0:44)
How this course works? (9:14)
What to expect from this course? (5:34)
Meet your instructor (4:31)
When did I start panettone? (4:12)

What you will need for this course

What is the secret ingredient? (2:08)
What equipment and tools you will need? (3:25)
What flour to choose? (5:51)
Panettone course, sharing group
Universal Hydration Percentage (6:04)

Sourdough / Levain

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!

Sourdough Panettone : First Dough

Recipe
Recipe overview (3:19)
Mixing (11:15)
Prep for next day (4:59)

Sourdough Panettone: Second Dough

pH of the dough (1:58)
Recipe
Recipe overview (4:11)
Mixing (9:41)
Dividing / pre-shaping (3:16)
Shaping and final fermentation (5:25)

Baking

Glaze recipes
Glazing prep (6:05)
Apply glaze (3:59)
Baking requirement
Baking (4:54)

Specialty Panettone

Mocha Panettone (19:36)
Mocha panettone recipe
White chocolate/ Raspberries & Chocolate panettone (2:56)

Final Buffet and conservation

Final Buffet (16:23)
3 weeks old tasting (6:48)

Additional Content

Candied orange (14:02)
Orange paste (2:47)
Raspberry confit (7:02)
List of suppliers
Master Recipes Booklet

Wrap up and Survey

Wrap Up (1:30)
Survey

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What to expect from this course?

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Discussion

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