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

Additional information


On request

What is included?

all materials

Where? GmbH
Waffenplatzstrasse 11
8002 Zürich


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