Panettone Course: Lievito Madre
A panettone course built on lievito madre: starter refreshments, primo and secondo impasto, three finished panettoni.
Ton Cortés
Owner, Suca'l Barcelona · World Cup winner 2024
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
11 Lessons, 72 min total
- FREE
Introduction
- FREE
#1 Panettone Ingredients
- FREE
#2 Sourdough Starter (Lievito Madre)
- FREE
#3 Maintenance Refreshment
- PRO
#4 Production Refreshment
- PRO
#5 Primo Impasto
- PRO
#6 Classic Panettone: Secondo Impasto (Winner 2024)
- PRO
#7 Classic Panettone: Shaping & Baking (Winner 2024)
- PRO
#8 Chocolate Panettone: Secondo Impasto
- PRO
#9 Chocolate Panettone: Shaping & Baking
- PRO
#10 White Chocolate & Berries Panettone: Secondo Impasto
- PRO
#11 White Chocolate & Berries Panettone: Shaping & Baking
About this course
This panettone course starts where the formula does, with ingredient balance, then builds the lievito madre, the stiff sourdough that raises the dough. Daily maintenance refreshments, then a production refreshment before it ever meets a mix, with pH, aroma and rise telling you when it is ready. Eleven lessons, none of them run on a timer alone.
Then the two mixes. Primo impasto, then secondo impasto, with gluten, temperature and hydration held in balance at every stage before shaping, baking and maturing. Three panettoni come out of that same method: the classic that took the 2024 title, a chocolate version, and a white chocolate and berries version.
You finish able to read a dough rather than repeat a recipe: why a crumb tightens, why a dome sinks, which refreshment to change.
"A great panettone is mostly about patience with the dough, the oven does the easy part."
Ton Cortés · Master Baker/Owner @ Suca’l - Forn de pa & panettone
Lessons
11
Video
1 hr 12 min HD
Recipes
12
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Build a lievito madre starter and keep it in production-ready condition.
Read pH, aroma and volume to judge whether a refreshment is actually on track.
Mix primo and secondo impasto with gluten, temperature and hydration under control.
Shape, bake and mature three panettoni, classic, chocolate, white chocolate and berries.
Panettone today, croissants tomorrow.
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Meet your instructor
Ton Cortés
Owner, Suca'l Barcelona · Winner, Panettone World Cup 2024, Milan
Ton Cortés won the Panettone World Cup in Milan in 2024. Born in Mexico City, he first trained as a musician and moved to Barcelona to specialise in medieval music before sourdough pulled him into baking.
After working in several Barcelona bakeries he took over a historic neighbourhood obrador and turned it into Suca'l, which he runs with his sister Zitaima and his partner Manel Benazet on natural sourdough and organic flours. He was named Best Panettone in Spain in 2019. In this class he teaches the three recipes behind those results.
What chefs say
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Who is this course for?
First attempt or many behind you
First-time and seasoned panettone bakers who want the whole formula to stay in balance.
A crumb that rises on your starter
Bakers who want the maintenance and production refreshments, the primo and the secondo impasto, done right.
Anyone drawn to a real panettone
Classic, chocolate and berry panettone bakers who want to work from their own lievito madre.
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Panettone · Ton Cortés
