Panettone is the traditional Italian Christmas Bread. It is enriched with alcohol, lots of eggs, butter, milk and lots of dried fruit including candied citrus and orange peel. It is lightly dusted with icing sugar and served with coffee or tea. I have been toasting it lightly and spreading a little butter on it. I find it delicious.
In this class I will show you how to make a sourdough panettone from beginning to end. To achieve this I will include a pre made bulk fermented dough made prior to the class and I will show the steps taken to make that dough. We will use a lightly sifted organic white flour from Wholegrain Milling Co. This flour retains a lot of the bran and germ and is therefore not a true white flour, making this panettone a much richer and healthier enriched bread. The result is a denser panettone than the store bought one producing a unique artisinal bread.
We will discuss how to prepare levain and how to use that levain to make a milk levain.
We will use a kitchen aid to mix the dough and to incorporate eggs and butter. You can also make this recipe by hand it’s just a bit messier as you are adding eggs and butter to the mix. And the dough needs to be mixed really well.
We will complete a bulk fermentation and soak fruits in liqueur.
After the bulk fermentation we will fold the fruits into the dough and knead to mix the fruits evenly throughout. Then rest, reshape, and a final ferment before placing it in the oven.
We will only make one panettone and the process will be a demonstration as opposed to a hands on class. And we will finish with a slice of panettone and coffee of course.
Making sourdough bread involves lots of periods of inactivity hence it offers us the perfect opportunity for making pasta. We will make lasagna sheets and tagliatelle and mezza luna pasta and play with various herbs and edible flowers available during the season.
This is an all day class and we will need every minute of it to make our panettone.
We will have lunch together, using the fresh tagliatelle we make on the day with a simple vegetarian ragu and a pork ragu.
Please also bring your stories, your warmth and an apron.