01 · THE CRAFT
Bread
Natural fermentation, flour selection, structure and baking.
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My work is built around fermentation, technique and a deep respect for ingredients. Bread, pastry, pizza and grandi lievitati are different expressions of the same approach: understand the raw material, control the process and create products with identity.
Natural fermentation, flour selection, structure and baking.
Lamination, enriched doughs and restaurant pastry.
Fermentation, texture, baking and contemporary Italian expression.
A focused winter program dedicated to panettone: lievito madre, dough strength, emulsions, inclusions, fermentation, baking and production organization.
Recipes, fermentation systems, production flow, flour selection and team training.
Dough formulation, fermentation schedules, baking parameters and operational consistency.
Lamination, enriched doughs, restaurant pastry and product development.
Seasonal grandi lievitati training from lievito madre through production and baking.
Every consulting project is tailored to the client. Send a request by email or contact me directly on Instagram to discuss your needs, availability and next steps.