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Large Christmas Leavened Bakery Products
2-3-4 February 2026
In this course, Master Luca Mannori the first Italian World Pastry Champion and a leading expert in natural leavening will explore in depth leavening techniques, advanced sourdough management, and all the key parameters required to keep it in perfect balance. In addition to understanding the strength of the starter, its maturation process and refreshment schedules will be thoroughly analyzed. The course will also cover the most suitable baking methods, temperature curves, and the importance of humidity control during the various stages of the process.
Under his guidance, participants will produce their own panettone and pandoro, following every step of the process: mixing, gluten network development, rounding (pirlatura), proofing, and baking, with particular attention paid to internal structure, crumb alveolation, and the stability of the final product.
Master Mannori will also devote significant time to vasocottura, a modern and refined technique that preserves aromas and fragrances without the use of preservatives, ensuring freshness and extended shelf life. Ideal conditions of use, advantages, and differences compared to traditional methods will be examined in detail.
Learning
program
The program begins with an in-depth analysis of natural leaven, its characteristics, and its behavior under different conditions. Participants will learn how to assess its strength, level of maturity, pH, hydration, and optimal fermentation times, and how to apply targeted refreshments to keep it stable and high-performing.
The course will then move on to a technical study of the panettone dough phases, with a detailed focus on the development of the gluten network and the relationship between the evening dough and the morning dough. Participants will produce their own panettone using a countertop tuffantina, following all operational stages. A key part of the program will be dedicated to vasocottura, a modern technique that allows aromas, moisture, and fragrance to be preserved without the use of preservatives.
Designed for
This is the ideal program for pastry chefs, gelato makers, bakers, and chefs who wish to refine their skills in the production of the traditional Christmas cake and to gain a professional, in-depth understanding of natural leavening. Throughout the course, different recipes and production processes will be compared, analyzing their variables, slicing results, structural texture, and aromatic profile during tasting, in order to fully understand how each choice affects the final product.
This program represents a unique opportunity to explore natural leavening in all its forms and to develop advanced technical skills applicable to both traditional products and their modern evolutions. The course provides participants with practical tools to customize and enhance their own production within pastry shops, bakeries, gelaterias, and professional kitchens.
objectives
- Develop advanced mastery of natural leavening by learning how to manage, maintain, and optimize sourdough starter through professional techniques and precise control parameters.
- Acquire comprehensive technical skills in the production of panettone, pandoro, and a wide range of leavened products, covering all stages from dough preparation to baking.
- Learn how to analyze and evaluate recipes, processes, and final results, understanding how formulations, timing, temperatures, and methods influence structure, aromatic profile, shelf life, and overall product quality.
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
