You will:

• get a short introduction to the history of bread and grains and understand bakers’ terminology
• learn essential skills and tips of baking Sourdough bread
• learn how to make your own starter and feed it
• explore autolyse and its importance in bread baking
• stretch and fold the dough (develop gluten without kneading)
• learn the importance of a long cool ferment and of scaling the ingredients
• shape your bread with different techniques: for a boule (round loaf) and a batard (long oval loaf)
• spend 4 creative hours with the master and founder of il pane di una volta, Grazia De Martino