The 3-day Bread Making Masterclass

The Language & Techniques of Bread

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This  Bread Making Masterclass is suitable for all those who are interested in learning how to bake Bread.

You can attend as a beginner, or as a practicing cosmetologist to polish your skills and learn from an expert!

KNOW. The PRO

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My name is Giovanni Gandino and I’m a consultant in Grind Technique, Quality Controller, and Bread Making Techniques.

I was born in Torino, Italy, but now I live in Rome. I graduated at “l’Arte Bianca di Torino” school where I obtained the Grind and Confectionery Technician degree. I also graduated as Agriculturalist and I have the title of Chef.

I am also a teacher of “Bakery and Industry milling and confectionery techniques” at the most prestigious Italian and International schools such as:

  •  Gambero Rosso Cooking school, Rome and Naples
  •  University of Gastronomic Sciences, Pollenzo (CN)
  •  Istituto Arte Bianca, Turin
  •  ALMA International cooking school, Parma
  •  Accademia Barilla, Parma
  •  Istituto Alberghiero Dronero, (CN)
  •  Eataly, Turin and Rome
  •  “Scuola Pizza.it”, Fermo
  •  ICIF - International Culinary Institute for Foreigners
  •  Coldiretti, C.I.A., Marchesi di Barolo, Istituto cultura italiana Dante Alighieri (Bergen Norway)
  •  El Carnaval Cooking School, Madrid
  •  Telva Cooking School, Madrid
  •  Unione Industriale, Bucarest (Romania)
  •  Emmeci Bread, Turin
  •  Etoille Institute of Culinary Arts, Venice and Tuscania
  •  Ascom Cuneo
  •  “Tu Chef" Cooking School, Rome
  •  "Les Chefs Blancs" Cooking School, Rome
  •  “Chef Academy” Cooking School, Terni
  •  Acqua Marcia S.p.A. Company

My courses can be shaped to cover any field subject, and they are designed for those people who are simply interested in knowing how to make authentic Italian pizza or any kind of bread, and many other Italian specialties.

WHAT YOU’RE GOING TO KNOW..

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Day1

  • Presentation of the course
  • Theoretical lesson that will include the analysis of the following topics:
  • The ingredients
  • Different types of yeast
  • Different types of mixer
  • The Cooking
  • Practical part:
  • Preparation of different yeasts for doughs
  • Tomato bread
  • Harisa bread
  • Milk Bread
focaccia

Day 2

  • Preparation:
  • Baguette bread
  • Ciabatta bread
  • Cheese focaccia
  • Focaccia of Bari
  • Focaccia of Genoa
  • Preparation of different yeasts and doughs for bread
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Day 3

  • Preparation:
  • Breadsticks
  • wholemeal bread
  • Durum Bread
  • Brioche
  • Burger bun

 

  • Final remarks and end of the course
Workshop Investment : 3,450 riyals.