The oven is the heart of the pizzeria and can be used creatively beyond service hours. Learn to make bread for starters, accompaniments or a distinctive daily offering for your customers.
The course presents mixing and baking techniques using different flours. For professionals and owners of pizzerias and restaurants who want to explore quality breadmaking.
What you will learn
Flour selection, suitable mixing methods, maturation management, shaping and baking bread products.
Duration
16 hours over 2 days: 2 hours of theory and 14 hours of practice. Schedule: 09:00–17:00.
Language
Italian
The teaching language for each session is listed with the available dates.
Course programme
Theory
- Main cereals, differences and wheat genetics
- Flour: chemical, physical and rheological properties, proteins, carbohydrates, fats and minerals
- Flour labelling, preservation and storage
- Yeast activity and percentages in direct doughs and pre-ferments
- Production techniques and workflow
Practice
- Bread doughs using different methods
- Using pre-ferments and old dough
- Flours with different characteristics
- Shaping techniques for each type of bread
- Managing proofing in direct and indirect doughs
- Baking in electric and wood-fired ovens
Available dates
Contact our office for upcoming dates and availability.
Would you like to know more?
Send us your enquiry about the course Breadmaking in the pizzeria. Please specify your preferred school and date.
Submitting an enquiry does not confirm a booking.