Do you want a bread course to learn how to make professional bread in your own home using not only flour or wheat flour?

How to make bread with baker’s tricks? Do you already make your bread but a thousand doubts and questions?

Do you want to learn how to knead fiber-rich and gluten-free breads?

You will answer your doubts to èCucina, in a course on wholemeal bread and alternative flours, such as spelled and rye, Alessandro Laferza, our expert leavening and yeast bread baker, Tuesday 19 January 2021 at 7.00 pm, Via XX Settembre, 90 .

How does it work?

Short but full of stimuli and recipes, which will allow you to have a base to start producing your bread at home, or who knows, in your future laboratory or in your pizzeria! The course will give the theoretical basics on flour, dough, leavening, and above all the practical part, you will be able to make some doughs, then you will see the use of different ovens and kneaders for the professional success of bread. But Alessandro will give you all the information to do it at home!

To whom it is addressed

It is a course for everyone, with the active involvement of the participants, for those who already make the bread there wants to improve the technique, for those who are approaching the bakery, for those who dream of opening a bakery!

What will I learn?

During the course on sourdough bread, the chef will guide you immediately in practice and prepare all the dough with him. Then you will learn:

information on the right flours to use
information on the different workability of alternative flours
information on how to knead and how things rise
information on cooking in home ovens
you will have written recipes of what you have done
You will prepare your dough
You will learn the various forms
You will see the use of different mixers and different ovens

Who teaches

Alessandro Lasferza, bakery chef, in charge of the bakery, bread and pizza section, of èCucina, teacher of the Junior Bakery Academy, trained at the Bread Academy of Molino Quaglia and at the Professional Course for Bakers of the Castalimenti of Brescia. He loves to teach, he loves giving all the necessary information, he is not afraid that your pizza is better than his, you will have to stop it!

How do I sign up?

I pay the same evening? No, to get you the course well prepared, with the weighed ingredients and everything you need, in order, èCucina must know exactly the number of participants in time. You register on line So you will have your place secured!

or  you can call 3341934095 or send an email to info@ecucina.eu

How much?

The course costs €80

if you are already a member of èCucina (€ 6 half-year registration card or € 10 the annual card, to be done on the evening of the course)

Where is it?

èCucina is in Verona, Via XX Settembre, 90

The program may undergo some changes depending on the availability of fresh ingredients

Sign up now by calling 3341934095!