$995

Pannetone with Massimiliano Liberatore Hands-On Masterclass

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Artisan Baking Center

1120 Holm Road

Petaluma, CA 94954

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Refund Policy

Refunds up to 30 days before event

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He has 5 years of experience with products named "lievitati" from the Italian gastronomic culture such as Panettone, Pandoro or Colomba among others. Based on his knowledge, he gives advice and production planning of this type of products for companies, as well as demonstrations and professional courses. Even the amateurs can learn how to make professional panettone at home applying the Massimiliano's method. He has been able to train, attend and gived support for various masterclasses of outstanding references and masters with these kind of products like Ezio Marinato, Roland Morandin and Yohan Ferrant.

He develops Panettone, Pandoro and Colomba strictly according to the traditional Italian methodology using two different types of sourdough, (”piemontese” method or classical method). He also has 5 years of experience working for professional and amateurs bakeries in Spain. It has control and knowledge of natural fermentation using liquid and stiff sourdough plus other types of pre-ferments such as biga, poolish or fresh yeast.

He worked for 4 years as a bakery officer in a well-known bakery in Catalunya (Spain). He was part of the online communication and marketing team of the Baking School Barcelona Sabadell (also known as Escola Andreu Llargués in Sabadell, near Barcelona - Spain) between 2017 and 2018. During this period, he also taught a special master class of Panettone with Yohan Ferrant .

Always betting on high level and constant training, he has attended and learned various fermentation techniques with outstanding professionals like:

• Rolando Morandin

• Hans Ovando (Master World Chocolate 2008 and Best Paris dessert 2013, Champion Copa Maya 2018).

• Yohan Ferrant (Ambassadeur du pain)

• Olivier Hofmann (Ambassadeur du pain)

• Cyrille Van Der Stuyft (MOF 2015)

• Mickaël Chesnouard (MOF 2011)

• Ezio Marinato (Ambassadeur du pain, European Bakery Champion 2003 and 2007 World Champion).

• Thomas Marie (MOF 2007)

• Karl De Smedt (Director of the unique sourdough library in St. Vith - Belgium).

• Sylvain Herviaux (MOF 2011 - Ambassadeur du pain).

• Ludovic Richard (MOF 2001)

• Olivier Magne (MOF 2015)

Massimiliano also holds a degree in Marketing, Communication and Design. He is also known for his work in spreading information about panettone and special breads on his social networks such as Facebook, Instagram, Twitter and YouTube with the tag @aquihaybuenpan

The program includes:

PROGRAM:

1. The sourdough control and managing in a bakery production phase (works also for home bakers). Two methods: Underwater (piemontese method) and dry method (classic method).

2. How to make panettone using just sourdough with 3 refresh method.

3. How to make panettone and colomba using just sourdough with 2 refresh method.

4. How to make pandoro (classic) and innovative variations such as Multigrain Pandoro and dark chocolate pandoro.

5. Organization oriented to commercial production.

6. Panettone packaging and conservation techniques.

7. Italian regulations and how to adapt it to the raw materials available in the United States.

8. Preshaping and Shaping techniques (Different styles and how to approach them depending of what kind of panettone you’ll want to make).

9. All of my knowledge and know how in order to get the maximum success with these products.

Date: October 30 - November 1, 2019 (9:00 am - 5:00 pm MST)

What to Wear

All students are required to wear a chef’s jacket, long black or khaki pants, and kitchen-safe shoes (closed-toe, non-skid, no lace-ups).

What will be Provided

All tools, equipment, and ingredients will be provided. Students will receive a full recipe book. Students will receive a certificate upon completion of the class. Lunches are included in the price of the class.



TERMS AND CONDITIONS:

Full payment is required at registration to secure your place in the class. Unless paying by cash or credit card, registration will not be confirmed until payment clears. This is applicable for checks, money orders, and other payment methods.

Cancellation Policy:

A full refund will be issued up to 30 days prior to the class start date. No refunds will be issued for cancellations less than 30 days prior to class start. If you choose, you can exchange your refund amount for a credit that can be applied to the cost of another class within one year of cancellation. You must call or email if you choose to receive a credit. If the credit does not fully cover the cost of the new class, the student will be responsible for paying the difference.


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Date and Time

Location

Artisan Baking Center

1120 Holm Road

Petaluma, CA 94954

View Map

Refund Policy

Refunds up to 30 days before event

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