Masterclass Modern bread-making with sourdough with Marco Lattanzi

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.