Bread & pizza
This short course on bread-making is thought to give the knowledge and the techniques useful to make some different kind of bread, pizza and flat-bread.
The technique of making dough for pizza (and bread in general) is based on these two basic pillars:
- Use of the metabolism of particular micro-organism called “yeasts” that ferment producing gases
- Gluten development, a substance obtained from wheat proteins during kneading process
As there are different waters, different grains, as well as different climate zones, there are thousands of different breads in the world.
This course is a short journey across Italy through its breads: where, how and why.
You will learn the chemistry of the dough and its rising; the yeast, the methods of kneading; the shaping and the baking.
Are you interested in this course?
Program
This course can be attended in 1, 2 or 3 days, as follows:
1 DAY PROGRAM
Pizza
Tuscan Schiacciata
Tuscan Bread
Small Buffet Buns
2 DAYS PROGRAM
Lesson 1
Pan Carré (Square bread for sanwiches)
Salty Bread
Friselle
Focaccia
Lesson 2
Tuscan Bread
Ciabatta
Pizza
“Biova” Bread
3 DAYS PROGRAM
Lesson 1
Pan Carré (Square bread for sanwiches)
“Biova” Bread
Salty bread
Friselle
Lesson 2
Ciabatta
Tuscan Bread
Grissini (Bread sticks)
Tuscan Schiacciata
Lesson 3
Long rising dough
“Rosetta” Bread
Focaccia
“Pinsa Romana” and Toppings
Time table
Cost
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This is an open course: more participants may take part in the same program. Usually, our classes do not exceed 5-6 people. It can also happen that the course takes place with only one person.
On request it is possible to attend privately.
The teaching is always very precise, but never intimidating: the participants will feel comfortable in a cozy – although professional – kitchen-laboratory.
Lessons are both theoretical and practical and the Chef will guide you in the preparation of the recipes.
Each participant will be actively involved.
At the end of each lesson, you sit at the table to taste the preparations, analyzing procedures, flavors, the sense of Italian taste.
I docenti
