Lesson 1 - Flour
Wednesday 20 November 2019
Knowing your raw materials
• Flour classification
• Flour chemistry and strength
• Short fermentation VS slow maturation
Lesson 2 - Yeast
Wednesday 4 December 2019
Knowing your raw materials
• Rising VS maturation
• Brewer's yeast VS sourdough
• Direct mixes VS indirect mixes
Lesson 3 - Neapolitan-style pizza cooked in sheet pans or on a peel
Wednesday 15 January 2020
Seizing opportunities
• The rules and the raw materials for Neapolitan pizza
• Soft and crunchy: the texture of pizza
• Balanced recipes
Lesson 4 - Special dough recipes
Wednesday 29 January 2020
Seizing opportunities
• Conventional agriculture and organic agriculture
• Not only soft wheat: exploring other cereals
Lesson 5 - Pizza alternatives
Wednesday 12 February 2020
Seizing opportunities
• Bread making theories
• Dough management and balancing
• Optimising the laboratory: cold and vacuum technique
Tommaso Zago
COURSE START DATE
20 November 2019
END OF REGISTRATION
20 November 2019
Class timetable: 09:00 - 14:00
Place: S. Martino di Lupari
Posti ancora disponibili: 0
Costo: -