Main
What You’ll Receive
6-hour theory class + live demonstration
A complete breakdown of every ingredient and its role in the formula
Complete Panettone formulas, their differences, and when to use each one
First Dough (Primo Impasto): structure, fermentation, and correction protocols
Second Dough (Secondo Impasto): balancing the formula and dough development
Fillings and how to balance them correctly
Panettone moulds and why choosing the right one matters
Baking principles and final product evaluation
Troubleshooting and analysis of the key decision points throughout the entire production process
Personalized workbook with your name embedded after purchase
Student questionnaire to help me understand your production setup and experience before the class
Optional 30-day personal support (available separately)
Online Panettone Masterclass
Complete Theory + Live Demonstration
This course takes you through the entire Panettone production process—from beginning to end.
Everything starts with the piece of Pasta Madre you hold in your hands before mixing the first dough. That is the moment when all the knowledge you’ve gained about your starter begins to be applied in practice.
During six hours of in-depth theory and live demonstration, you will learn not only the complete Panettone formula but also the principles behind it, allowing you to understand, modify, and eventually create your own formulas instead of relying on someone else’s recipes.
You will gain a deep understanding of every ingredient and its role in the formula, learn how to balance recipes, and confidently manage the dough throughout the entire production cycle—from mixing to baking. Most importantly, you will learn how to analyze the process, troubleshoot problems, and make the right decisions at every critical stage of production.
This course does not cover Pasta Madre management. It is intended for bakers who can already confidently manage their Pasta Madre. If you are not yet confident working with your starter, I strongly recommend completing the Pasta Madre Masterclass before taking this course.
Everything starts with the piece of Pasta Madre you hold in your hands before mixing the first dough. That is the moment when all the knowledge you’ve gained about your starter begins to be applied in practice.
During six hours of in-depth theory and live demonstration, you will learn not only the complete Panettone formula but also the principles behind it, allowing you to understand, modify, and eventually create your own formulas instead of relying on someone else’s recipes.
You will gain a deep understanding of every ingredient and its role in the formula, learn how to balance recipes, and confidently manage the dough throughout the entire production cycle—from mixing to baking. Most importantly, you will learn how to analyze the process, troubleshoot problems, and make the right decisions at every critical stage of production.
This course does not cover Pasta Madre management. It is intended for bakers who can already confidently manage their Pasta Madre. If you are not yet confident working with your starter, I strongly recommend completing the Pasta Madre Masterclass before taking this course.
