With Dmitrii, you build a stiff lievito madre from fruit water, keep it alive for months, then run the full long-fermentation process for two loaves, classic and chocolate. No collapse, no dense, dry crumb, because the rise is built long before the oven.
Panettone does not forgive a weak starter or a rushed proof. When it fails at home, it fails the same three ways, and none of them are about the recipe you followed.
It climbed beautifully in the oven, then you turned your back and the crown sank into a wrinkled crater, the crumb pulling away from the sides in a dense, damp ring.
You slice in expecting long silky strands and get a tight, cakey wall instead, gone stale by the next morning, nothing like the shreddable, buttery crumb you were chasing.
The stiff Italian starter you coaxed to life turns sharp and grey, refuses to double, and by feeding day three you are staring at a jar that smells like vinegar and giving up.
Panettone rises or collapses months before it reaches the oven, in the health of your lievito madre and the way you read the dough. That is what we build here, from the first jar of fruit water to the loaf hanging upside down to set.
Master the starter and the process, and the tall, airy loaf stops being luck.
The lievito madre journey and the process theory are the spine of this course. Get these right and the bake follows. Skip them and no recipe will save the loaf.
The full journey of the stiff Italian starter: coaxing it to life from fruit water, then feeding and maintaining it so it stays strong for months and years, not days.
Why butter quality and flour strength change everything, what the numbers on a flour bag actually mean, and how to choose a strong flour that can carry a long fermentation.
The base temperatures behind every stage, what happens inside the dough at each one, and how shifting time and heat lets you steer the final result instead of hoping for it.
How many folds each mix needs and the technique behind them, so you build the strength that lets the loaf trap air and climb tall without tearing.
The nuances of the final proof, mixing the crackly glaze, and the baking and cooling details, including hanging the loaf upside down so the dome sets instead of sinking.
By the end you are not following steps on faith. You are reading the dough and the starter, and adjusting.
5 video lessons across the stages, with 9-10 stages from starter to storage, plus video and PDF guides.
Sets the scene for the whole masterclass, what panettone really is, how the days ahead unfold, and what a strong result actually looks like.
Walks through the equipment and accessories the bake needs, and how to choose butter, flour and the rest so nothing lets the loaf down.
Builds the stiff Italian starter from fruit water, then teaches the feeding and care that keeps it alive and strong for months and years.
Takes the starter and dough through every preparation stage, so each one is ready and at its peak before the next begins.
Covers every mix and the folds inside it, building the structure that lets the crumb trap air and climb without tearing.
Digs into the nuances of the final proof and mixes the crackly glaze that crowns the loaf before it goes into the oven.
Details the bake, the upside-down cooling that keeps the dome from collapsing, and how to mature and store the loaf so it stays soft.
Brings it all together in the classic loaf with zest, candied fruit and raisins, from every prep and mix through bake, maturing and storage.
Turns the process toward a denser bake with candied fruit and ganache, so you know exactly what shifts against the classic version.
Puts your panettone starter to everyday work in a simple loaf, so the culture you built keeps earning its place on the counter all year.
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“The recipe is less than half of it. The rest is the starter and the way you read the dough.”
I grew up around wheat, harvested it on a combine in my youth and worked at a mill, then trained with Western chefs and bakers to sharpen the craft. Panettone taught me more patience than any bake I know. In this masterclass I hand you the whole of it, the stiff lievito madre from fruit water, every fold and proof, and the upside-down cooling that keeps the dome standing, so your loaf comes out tall, silky and alive.
Every technique is a clear video you can pause and rewatch, with a downloadable guide to work from.
Cook it in your own kitchen, step by step, with the theory fresh in mind.
On Studio and Signature, send your work to the team and get specific fixes instead of guesses.
Learn on your own, get your bakes checked by our team, or work close with Dmitrii and keep the course for life. Same starter journey and both loaves in all three plans.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Finish the lessons and homework on Studio or Signature and receive your certificate.
On Studio and Signature, the team reviews your work and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
How long do I have access to the course?
Essentials and Studio come with 1 year of access, which is plenty of time to build the starter and bake both loaves more than once. Signature includes lifetime access to the course and every future update, so your starter always has its handbook.
I am a complete beginner. Can I really do this?
Yes. We start from the very first jar of fruit water and explain the theory before any hands-on step. Panettone is demanding, but the course is built so a careful beginner can follow it through. All levels are welcome.
What equipment and ingredients do I need?
A dedicated lesson covers the tools and accessories the bake needs and how to choose butter and a strong flour. Nothing exotic is required, but panettone does ask for a strong flour and a little patience, and we show you exactly what to look for.
What is the difference between the plans?
The starter journey and both panettone bakes are identical in all three. Essentials is self-guided. Studio adds feedback on your bakes, answers to your questions and a certificate. Signature adds personal support from Dmitrii, the exclusive Bread on Lievito Madre lesson, and lifetime access.
Do I get a certificate?
Yes, a certificate of completion is included with the Studio and Signature plans once you finish the course. Essentials is self-guided and does not include the certificate.
What is your refund policy?
If the course is not the right fit, you can request a refund within 14 days of purchase. Just reach out to us and we will take care of it.
Build the starter, learn the process, and bake the classic and chocolate loaves that stay silky for days instead of sinking in the tin. Start with the first jar of fruit water.