Cooking Practical bread-making course in Solesino (PD)
Region: Veneto Locality: Solesino (Padova)
from: 6 October 2026 Duration: 18 hours
Availability and Prices Request
REGISTRATION IS OPEN FOR THE PRACTICAL BAKERY TRAINING COURSE HELD IN SOLESINO (PD) - PAID COURSE (request information) NEXT COURSE STARTING: OCTOBER 6,2026.DETAILS • Duration: 18 hours, 6 lessons. • Instructor: Baker. • Teaching Materials: Handouts, recipe books, and baking kits. • Location: The course will be held at a bakery or equipped laboratory. • Title: A Certificate of Attendance will be issued. DESCRIPTION The practical breadmaking course teaches the basics of breadmaking (flour types, fermentation, and related basic techniques), how to knead dough by hand, demonstrations and practical tests, recipe application, tasting, and product critique. WHO IS IT FOR The training is aimed at anyone with a passion and curiosity for bread and who wants to learn the basics of making these specific baked goods themselves; food industry workers and/or food & beverage business owners; candidates with a hotel and catering diploma or specific technical qualifications. PROGRAM (18 hours - 6 lessons) • Explanation of the various types of flour, their W and strength; • Types of leavening; • Direct and indirect doughs; • Making bread with durum wheat, whole wheat, and stuffed breads (olives, mortadella, etc. ); • Making sweet bread, snack bread (raisins, sugar, chocolate), and hamburger and hot dog bread; • Making different types of bread using the "biga" or "poolish" method and the direct method; • Making pizzas and focaccias; • Making breadsticks and crackers. OBJECTIVES, STRENGTHS, AND SKILLS The objective of the course is to understand the basic processes of breadmaking and the world of white bread. Topics will be covered that will provide independence in working with raw materials and critical thinking regarding everyday bread and the topic of sourdough. At the end of the training course, the student will have understood: • Flours and their uses; • What is yeast, sourdough, and their applications; • Practical and theoretical knowledge of classic starters such as biga and poolish, and their derived recipes. WHAT ARE THE NEXT STEPS AFTER REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training coordinator who will provide you with all the course details, information on the procedures, program, schedule, location, registration form, and payment methods.