The participants will learn how to prepare the "mother dough": with and without salt
The cooking of the finished product: kneading the relative cooking; wood oven; electric oven, gas oven
Moulding: hand-folding the dough, use of molds
Monitoring the proving cycle: temperature and humidification of dough (bread, pizza, focaccia)
The courses are structured into levels based upon ability and knowledge as required by the European Regulation (EQF levels).
A recognized diploma is awarded by the training agency accredited by the Tuscany Region.