!!!STAY TUNED!!! May 2024 NEW - Liquid yeast Panettone Course by World Cup Grade Chef Giovanna Chen
!!!STAY TUNED!!! 2024 NEW - Poolish yeast Panettone Course by World Cup Grade Chef Giovanna Chen
Date : May 2024
Time : 8:30am ~ 6:30pm
Class Type : Hands-on & Demo
The yeast has to be renewed three times and the information has to be updated in real time too. Chef Giovanna has brought back the latest information from the Italian liquid yeast master - chef Oscar Pagani, to share with you.
Christmas Panettone made with liquid yeast will be the future trend of Christmas bread, the liquid yeast is kept in the refrigerator and does not need to be renewed every day or three times. It's more easy to do, so it's perfect for bakeries and small studio bakers who want to learn more about natural yeast, it's also easy to use for home bakers.
The one-day class will teach you the whole process of making Christmas bread, how to raise liquid yeast, how to switch from liquid to water-based Pasta Madre, and how to make Christmas bread, how to switch from liquid yeast to stiff Levain.
If you miss this course, you will have to wait for another year! If you want to learn something, you have to learn from the best, because you can only see far by standing on the shoulders of giants. (chef Giovanna may not tall but she is the world cup grade master chef~)
Of course, the most soulful yeast needs to be taught by the most profound people. Many masters and bakers have learned from chef Giovanna, so do you still have any reason not to participate?
Course Items :
1. Italian Milanese Christmas Bread
2. Italian Torine Style Christmas Bread
3. Chocolate Christmas Bread
Class Contains :
☑️ How to raise the natural liquid yeast
☑️ Switching from liquid pasta madre to stiff Levain
☑️ The dough fermentation to final baking and packaging.
☑️ Various NG conditions that may have