Know how to make them step by step. Very clear!

Two areas i think it can be improved. 1) All is started with levain even the first kneading for panettone, however in the course, not mentioned about how to make the 1st levain. The Chef told us he gets the levain over 20 years. For me, i wonder how to make it? 2) I believe it is also important to show the part of boiling orange with suger when doing topping for rascon cos it is easy to burn.