From breakfast to aperitifs, the modern bakery brings breadmaking, pastry and a café together in one offering. This course is exclusively for professionals who want to explore contemporary baking and pastry.
From mixing and proofing techniques to bread, focaccia and desserts, explore recipes and methods for optimising production. Innovation, technique and the quality of artisan production are central.
What you will learn
Practical and theoretical skills for high-quality savoury and sweet baked goods, specialist flours and proofing management for artisan and professional production.
Duration
40 hours over 5 days: 5 hours of theory and 35 hours of practice.
Language
Italian
The teaching language for each session is listed with the available dates.
Course programme
Theory
- History of breadmaking and baked desserts
- Cereals with and without gluten, soft and durum wheat
- Grain structure and type 00, wholemeal, stoneground and specialist flours
- Choosing flour for each preparation
- Flour, water, yeast, sugar, salt, fats and malt
- Proofing processes and control
- Direct and indirect dough-making methods
- Tools, mixers and electric ovens
- Workplace safety, hygiene and equipment cleaning
Practice
- Direct and indirect doughs with different hydration levels
- Temperatures and use of specialist flours
- Italian small loaf, small ciabatta and bread with old dough
- Speciality breads, breadsticks, gnocco fritto, small piadinas, burger buns and focaccia
- Proofing techniques and resting times
- Biscuits, choux buns, cantucci, cheesecake, maritozzi, sponge cakes, cakes, apple pie and creams
- Temperature settings and correct oven use
- Visual and sensory assessment of products
- Identifying strengths and areas for improvement
Available dates
Contact our office for upcoming dates and availability.
Would you like to know more?
Send us your enquiry about the course Contemporary baking — Smart Bakery. Please specify your preferred school and date.
Submitting an enquiry does not confirm a booking.