Panettone – EN

Der Kurs «Panettone – EN» im Museum Mühlerama Zürich ist Teil der Back- und Kochschule im Areal der Mühle Tiefenbrunnen.

Enjoyed around the world for the Christmas and New Year’s holiday, Panettone is the most iconic fruit flavored bread all over Italy, finding its roots in Lombardia region. The traditional preparation is made with Lievito madre (stiff levain 50% hydration) and multi day stages of mixing and proofing to achieve the characteristic light and tender crumb. In this 6 hours workshop with Grazia from I from Grazia‘s Baking dedicated to Panettone, we will prepare the final dough of traditional Panettone, we will look at the peculiarity of the stiff Levain (Lievito madre). We will learn how to prepare our stiff starter for Panettone dough and we will make faster so called «Modernist» version with dry yeast. A very enjoyable amateur cooking course for all those who wants to learn how to deal with Lievito madre and make these traditional Italian cakes on their own in an easy and fun atmosphere. This Workshop will be held in English with course material in English and German.

Geleitet wird der Kurs von Grazia de Martino.

Die Kurssprache ist English.

Der Preis beträgt CHF 300 pro Person; die Verpflegung ist gemäss Mühlerama-Angaben im Kurs enthalten.

Weitere Informationen und Anmeldung gibt es direkt über die jeweilige Mühlerama-Kursseite.