Description
Panattone and Stollen
Panattone Bread and Stollen baking class.
Panattone is an Italian type of sweet bread loaf originally from Milan usually prepared and enjoyed for Christmas and New Year
German Stollen is a yeasted fruit bread that is baked with dried fruits, candied citrus peel, nuts and spices. Texture like cake-like loaves that are folded in a sort of lopsided way that is characteristic of them. Stollen is sweet but it contains relatively little added sugar and instead derives its sweetness from the dried fruits and candied citrus peel.
It required slightly longer duration to ensure the great texture and fragrance from the yeast fermentation.
Duration: Total approx 8+ hours
(eg 9am to 6pm, with an hour lunch break)
WHAT YOU LEARN
Understanding the theory, ingredients and learn the skills and technique in making both Panattone Bread and Stollen a slightly long processing in kneading the dough, fermentation, proofing and baking.
- Learn how to make the starter dough
- Learn the important of Temperature Control in bread making.
- Understanding the concept of Resting, Knocking, Proofing, and Baking this long process authentic Panattone.
- Bring home both Panattone Bread and Stollen made in class
COURSE FEE
- $250 per participant
- Individual station. No sharing with other participants. 100% Hands-on.
- Small Class Size (2 to 8 participants)
- You can request for your preferred date and time with minimum 2 pax if our published schedule does not meet your requirement.
COURSE SCHEDULE
- Check our schedule at: https://bakingstudio.biz/class-schedule
OR
- Request to open a class with minimum 2 pax, get friends or family members to join you!
- One to One Coaching available at higher rate
- Other choice of bread, refer to Pastry Selection page.
