Advanced courses

Sourdough Masterclass

The two-day technical study aims to train:

  • Who wishes to deepen their knowledge on the preparation, working and management of natural yeast
  • Who wants to offer its customers a dough that reminds ancient flavors.

A high-profile, limited-number training led by the Vice President Massimo Di Porzio and an AVPN instructor, which allows you to acquire theoretical and practical skill in the production of sourdough and in managing the dough with this acid mother.

 

The course is aimed at:

  • Those who already are in the pizzeria or restaurants field;
  • Those who participated to a course of Vera Pizza Napoletana.

 

N° of participants:        Min. 4 / Max 10

Duration:                     2 days (Monday and Tuesday)

Location:                       Associazione Verace Pizza Napoletana, Via Capodimonte 19/A - 80131 Napoli

Provided uniform:       n.1 Shopper - n.2 T-Shirts - n.1 Pants - n.1 Neckerchief – n.1 Apron

Teacher:
Massimo Di Porzio, Salvatore De Rinaldi

Price:
€ 400,00 + Iva
Price for AVPN members:
€ 250,00 + Iva
Price for AVPN students:
€ 250,00 + Iva
Language assistant:
€ 150,00 + Iva

The cost does not include expenses for food and accommodation.
For information on accommodation inside AVPN Campus or in affiliated hotels and B&Bs, write to formazione@pizzanapoletana.org

AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass

1st DAY: CREATION AND MANAGEMENT OF SOURDOUGH

10.00 am Presentation of the course.

10.30 am Preparation of a dough with sourdough provided by  AVPN – Division of the dough into two tables:

- one at R.T.

- one in the fermentation cell (24 ° C - 75% humidity)

Preparation of tools for preparing your own yeast and to refresh the one provided by the AVPN.

11.00 am Preparation of yeast and refreshment.

1.00 pm Theory - What is mother yeast and its variety

1.30 pm Lunch

2.00 pm Preparation of dough with brewer's yeast to leave at R.T.

3.00 pm New refreshment of  Mother Yeast

                 Analysis of the previous yeast and PH measurements

                 Preparation of the yeast in the Esmach machine

4.00 pm Lesson about the oven and cooking modes of  the dough

4.30 pm Preparation of pizzas with semi-mature dough (table ready)

6.00 pm End of day

 

2nd DAY: MANAGEMENT OF NATURAL SOURDOUGH

9.30 am Refreshment of the yeast prepared the day before and refreshment of that provided by the AVPN. Explanation about Esmach machine

10.30 am Preparation of a dough with sourdough supplied by the AVPN

11.00 am Start of production of pizzas with dough from fermentation cell and comparison with that with B.Y.

12.00 am Theory: Lactic acid bacteria, fermentation and maturation.

1.30 pm Lunch (Tasting of pizzas produced by the Maestro)

3.00 pm New refreshment for Mother Yeast - Analysis of the previous one and PH measurements - Preparation of the yeast in the Esmach machine

4.00 pm Theory: Function of water and salt in the dough

4.30 pm Preparation of pizzas with semi-mature dough

5.30 pm End of Course Test

6.30 pm End of day



AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass
AVPN - Sourdough Masterclass

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