During this class, you’ll learn how to make artisan panettone step by step, focusing on understanding the process rather than just following recipes. You see how your choices affect texture, flavor, and shelf life, and how the formula needs to stay in balance. You learn to care for your lievito madre with daily maintenance and production refreshments, using pH, aroma, and rise to know when it is ready. From there, you prepare primo and secondo impasto, manage gluten, temperature, and hydration, and then shape, bake, and mature your panettone. Throughout the class, you make three styles: classic, chocolate, and white chocolate with berries. By the end, you can apply the same method to create your own variations with confidence.