Pre-ferments are prepared hours before the final dough and help develop the product’s aroma and characteristics. The course focuses particularly on biga, recognising correct maturation and managing time, temperature and acidity.
Explore flours and working methods for bread, pizza in pala and focaccia. For professionals who want to manage balanced pre-ferments at room temperature or under refrigeration.
What you will learn
Managing pre-ferments, flour rheology, different proofing times and choosing suitable flour for refreshments.
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
- Pre-ferments: advantages, limitations and success factors
- Cereals and differences between wheat varieties
- Flours: chemical, physical and rheological properties
- Biga and guidelines for its use in breadmaking
- Poolish: temperature, yeast quantity, maturation time and proportion in the dough
- Types of yeast, functions and usage percentages
- Production stages from mixing to baking
Practice
- Room-temperature or refrigerated biga for classic pizza
- Poolish at room temperature or under refrigeration
- Dividing and shaping dough
- Managing dough under controlled refrigeration
- Handling and stretching
- Final assessment
Available dates
Contact our office for upcoming dates and availability.
Would you like to know more?
Send us your enquiry about the course Pre-ferments in the pizzeria. Please specify your preferred school and date.
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