The 3-day Bread Making Masterclass

The Language & Techniques of Bread

KNOW. The PRO

Giovanni Gandino he consultant in Grind Technique, Quality Controller, and Bread Making Techniques.
he was born in Torino, Italy, but now he live in Rome. he graduated at “l’Arte Bianca di Torino” school where he obtained the Grind and Confectionery Technician degree. he  also graduated as Agriculturalist and I have the title of Chef.

he 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

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.

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

Day 2

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

Day 3

• Preparation:
• Breadsticks
• wholemeal bread
• Durum Bread
• Brioche
• Burger bun
• Final remarks and end of the course

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