Online panettone course: from lievito madre
7 days free, full access. Every masterclass, 50,000+ recipes, 1,500+ chefs.
Build a lievito madre, run primo and secondo impasto, and bake three panettoni, including the classic that won the 2024 title, on video with Ton Cortés, winner of the Panettone World Cup.
- 11 lessons
- 1 hr 12 min
- Panettone
- Professional
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
11 lessons · 1 hr 12 min total
Introduction FREE
#1 Panettone Ingredients FREE
#2 Sourdough Starter (Lievito Madre) FREE
#3 Maintenance Refreshment FREE
#4 Production Refreshment 
#5 Primo Impasto 
#6 Classic Panettone: Secondo Impasto (Winner 2024) 
#7 Classic Panettone: Shaping & Baking (Winner 2024) 
#8 Chocolate Panettone: Secondo Impasto 
#9 Chocolate Panettone: Shaping & Baking 
#10 White Chocolate & Berries Panettone: Secondo Impasto 
#11 White Chocolate & Berries Panettone: Shaping & Baking
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.
About this class
This online panettone course starts with ingredient balance, then builds the lievito madre, the stiff sourdough that raises the dough, with pH, aroma and rise telling you when it is ready.
Then primo and secondo impasto, keeping gluten, temperature and hydration in balance through shaping, baking and maturing. The same method makes three panettoni, including the classic that won the 2024 title. You finish able to read a dough: why a crumb tightens, why a dome sinks, which refreshment to change.
- Lessons
- 11
- Video
- 1 hr 12 min HD
- Recipes
- 12
- Level
- Professional
- Audio
- English (VO)
- Subtitles
- English, French, German, Spanish, Italian
“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
PROPanettone today, bread tomorrow.
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MEET YOUR INSTRUCTOR
Ton Cortés
Owner, Suca'l Barcelona · Winner, Panettone World Cup 2024, Milan
- World Cup 2024Winner, Panettone World Cup, Milan.
- Best in SpainBest Panettone in Spain, 2019.
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.
See Ton Cortés’s Instagram profilePanettone dough calculator
Sugar, butter and lievito madre are written as percentages of the flour weight, so a formula scales to any batch (Wikipedia).
What the community says
Horno OnofreNo fruit or chocolate this time. I’ll make it a couple more times before adding glaze or toppings.
MinaMy panettone rises well, with great structure, but it always ends up really acidic.
Ton CortésIf it’s very acidic but rises well, your lievito madre is too lactic-dominant. Check the pH: 3.8 to 3.9 after maintenance, 4.1 to 4.3 before the primo impasto. Keep maintenance strictly at 16°C.
Key concepts
Lievito madre
A stiff sourdough starter kept for sweet, enriched doughs like panettone. Taught in lesson #2. (Wikipedia)
Refreshment
Feeding the starter with flour and water to keep it active and balanced. Taught in lessons #3 and #4. (Wikipedia)
Primo impasto
The first dough: starter, flour, water, sugar and yolks, left to rise overnight. Taught in lesson #5. (Wikipedia)
Secondo impasto
The second dough, where butter, more yolks and the fruit or chocolate go in. Taught in lesson #6. (Wikipedia)
Frequently Asked Questions
How does the free trial work?
3 of the 11 lessons are free, no card required. To watch all of them with Ton, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need a lievito madre to begin?
No. Lesson #2 is Sourdough Starter (Lievito Madre), where you build one, and lessons #3 and #4 show how to keep it healthy with maintenance and production refreshments.
What will I bake in this class?
Three panettoni: the classic that won the 2024 Panettone World Cup, a chocolate panettone, and a white chocolate and berries panettone.
What level is it, and what language?
It is a professional-level class. The audio is in English, with subtitles in English, French, German, Spanish and Italian.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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