Sourdough panettone – Two-Day practical course

Create Authentic Sourdough Panettone - From the First Step to the Final Creation

Panettone is much more than a sweet bread – it is a symbol of craftsmanship, patience, and precision in the art of working with fermented doughs. This special two-day culinary experience will immerse you in the world of authentic sourdough panettone, guiding you through every stage of the process, from preparing the starter to creating the final product with an airy texture, rich aroma, and the characteristic large, beautifully developed holes.

Under the professional guidance of Dilyana Boneva, you will master the techniques and knowledge that transform a recipe into a true culinary achievement. The course is adapted for home baking conditions and is suitable both for baking enthusiasts who want to improve their skills and for professionals looking to deepen their expertise in sourdough and high-hydration doughs.

The experience includes:

• Preparing and properly feeding the sourdough starter for panettone.
• All stages of dough mixing and development.
• Controlling fermentation and proofing processes.
• Techniques for shaping panettone with the correct structure.
• Baking and cooling methods to achieve stable volume and a fine, fibrous texture.
• Preparing an aromatic homemade orange paste.
• Creating homemade candied orange peels that add an authentic taste and exceptional aroma to the finished panettone.

Special attention will be dedicated to one of the most discussed topics among both enthusiasts and professionals:

The secret behind the large, well-developed holes in panettone.

You will explore in detail the factors that influence dough structure, the most common mistakes, and how to avoid the main challenges on the way to creating a light, fluffy, and perfectly baked panettone.

Dates: 21 and 22 November

Starting time:
21 November: 4:00 PM
22 November: 9:00 AM

Lecturer: Dilyana Boneva

Duration:
Approximately 14 hours, depending on the development and behaviour of the prepared doughs.

Location: Sofia, 24 Zhitnitsa Street, Germa Base, Floor 2.

This course is suitable both for passionate home bakers who want to refine their skills and for professionals who wish to expand their knowledge of sourdough techniques and high-hydration doughs.

If you have always dreamed of creating panettone with an impressive aroma, a delicate fibrous structure, and beautifully developed large holes, this course will provide you with the knowledge, techniques, and confidence needed to achieve it.