Panettone and sourdough course
* Single discount.
** Not combinable with Black Friday volume discount promotion.
29,70€ + IVA
In this online version of the panettone course you will learn how to make your own sourdough from scratch with fruit or flour and how to preserve it in different environments: water, dry or in a piece of cloth.
You will learn all the processes to keep your sourdough in shape for a good Panettone.
Along with Hans Ovando, in this new panettone course, you will take a journey through this classic Italian preparation called Panettone, from the preparation of the sourdough, the first kneading, the second kneading, bulk rest and shaping to then learn how to bake with different glazes, hanging the panettone and conservation.
Also in the panettone course we will elaborate other classic Italian recipes such as pandoro and colomba pasquale, all in a magnificent course that you cannot miss.
Hans Ovando teaches you in this course his best recipes after 10 years of experience working with the best professionals of this magnificent product all over the world.
Through different video lessons, you will start by creating and feeding your own sourdough, and after a long work of conditioning it, you will be ready to make your first panettone doughs.
Once you have completed the panettone course, you will also be able to test your knowledge with a 10-question self-assessment test.
See all the program of the course here.
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Language: Spanish (English voice-over)
The course includes:
- 8 hours of Full HD video.
- Recipe book and additional material.
- Photo book of the products.
- Course completion certificate.
- Direct consulting with the chef.
- Access to the platform to view the course for 90 days.
- Making sourdough.
- Preserving and preparing sourdough.
- Fermentation basics.
- Panettone kneading.
- Traditional fruit panettone.
- Two-chocolate panettone.
- Pistachio, white chocolate, cherries and cranberries panettone.
- Gianguja, hazelnut and apricot panettone.
- Colomba pasquale.
- Classic pandoro.
- Panettone glaze.
- Preserving and packaging panettone.
For more information, write us to email@example.com