Easter Panettone

In this two-day workshop, you’ll dive into the world of dough and sourdough (Natural Yeast), starting with the basics of refreshing sourdough and making the first dough for Colomba. As you explore different types of dough, you’ll enjoy shaping them into beautiful creations. On day two, you’ll complete the Colomba by adding the second dough, shaping, proofing, and baking it to perfection. You’ll also proof and bake other delicious treats like Focaccia Dolce, Brioche, and Bomboloni.

Remark: students need to pick up the products on Monday 21 April

Short Courses - Easter Panettone
3 Seat Left

Course Schedule

  • Class Date
    19 Apr 2025
  • Class Hour
    08:30 - 17:30
  • Total Hour
    16 Hours
  • Class Capacity
    12 Seats
Line
Booking Deadline
Qualified Age Minimum 18 years old
Delivery Language English
Suitable For People that want to learn how to manage sourdough (Natural yeast) and Leavened products.
Accomplishment Certificate of Achievement by The Food School Bangkok
What you will learn :
  • The management of sourdough (natural yeast), how to make the original Italian Colomba, and leavened doughs (Focaccia Dolce, Brioche, Bomboloni).
Colomba and Italian breads
  • Colomba
  • Focaccia dolce
  • Brioche
  • Bomboloni
  • Creams and Gelatin (Specific for leavened products)

Lecturers

Chef Angelo Belluzzi

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