# Marco Lattanzi – Modern bread-making with sourdough

> Masterclass “Modern bread-making with sourdough” with Marco Lattanzi: 2–3 February 2027 at Scuola Tessieri, Ponsacco (Pisa), Italy. 16 hours of teaching.

Original page: https://www.scuolatessieri.com/masterclass/marco-lattanzi-modern-bread-making-with-sourdough/

- Status: scheduled
- Instructors: Marco Lattanzi
- When: 2–3 February 2027
- Time: 09:30–17:30
- Duration: 16 hours
- Language: Italian
- Venue: Scuola Tessieri, via Milano 24, Ponsacco (PI), Italy
- Price: 580 € + VAT
- Includes: Recipe book, Coffee break, Lunch prepared by the Scuola Tessieri chefs, Certificate of attendance

The programme

Immerse yourself in the world of **artisan bread-making with liquid sourdough**, in a **two-day** Masterclass led by the great **Master Baker** Marco Lattanzi and entirely dedicated to the techniques, aromas and flavours of bread made as it once was — with modern skill and awareness.

During the course, participants will follow step by step the **production of different types of bread**: from rustic flours to fine grains, from the traditional breads of southern Italy to more creative interpretations. An opportunity to understand in depth the **management and vitality of liquid sourdough**, the true beating heart of every artisan bake.

The preparations on the programme include:

- **Apulian re-milled semolina bread**, with an intense aroma and golden crust.
- **Rye bread**, rich, aromatic and nourishing.
- **Rustic mountain bread**, with a soft crumb and a bold flavour.
- **Durum wheat bread with olives and sun-dried tomatoes**, a hymn to Mediterranean flavours.
- **Bread with cavolo nero, potatoes and guanciale**, a surprising balance between vegetables and cured meat.
- **Walnut and honey bread**, sweet and fragrant, ideal for gourmet pairings.
- **Rye fruit loaf**, soft and spiced, perfect for breakfast.
- **Type 1 flour baguette with sourdough**, an example of French tradition reinterpreted in an artisan key.
- Various types of focaccia.

The course lasts two days and the recipes will be carried out over the 24 hours of work. **Theory and practical demonstrations** will alternate: from creating and maintaining liquid sourdough to the techniques of mixing, shaping, proving and baking. The principles of **managing sourdough over time** will be explored, to guarantee continuity and quality in future production. A true educational and sensory experience, designed for **bakers, enthusiasts and industry professionals** who wish to perfect their skills and discover the potential of natural fermentation.

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Gallery

## The photos