Bread class at Ferro
A four-hour class on the enriched dough that Italy bakes for Christmas, with a panettone of your own to take home.
Panettone is the most demanding bread in the Italian repertoire. It is rich with butter and eggs, needs a strong starter, and is fed and proved for the best part of a day.
In this class Anneliese Brodie breaks it into steps that can be done at home. You start at ten with coffee, begin the first feed of the dough, and go on to shape and mould the panettone while she explains how to tell when a rich dough is ready. By one o’clock the loaves are cooling upside down on the rack, as panettone must, and we have lunch together in the café.
There are eight places. Each guest takes one panettone home, along with a printed method and, if you want it, a jar of the Ferro starter.
The class involves a lot of butter, eggs and gluten, so it cannot be adapted for allergies. Aprons are provided.
Seats
Tell us how many of you are coming and any dietary needs. The events team replies within two working days to confirm places. No card is taken to hold a seat.