The world of prebaking is quite broad, as is its use. It is a prebaking agent that is made hours before the final dough is made. At this stage, considerable lactic fermentation takes place, during which acids are produced that flavor the final product. Among the most widely used pre-doughs we find the biga, the methodology of which will be explored in depth during the course. An attempt will be made to understand and recognize its correct maturation, addressing any issues related to kneading times, temperatures, resolving any excess acidity and understanding its correct management. The types of flours and correct processing methods for making bread, pizza in pala and focaccia with the use of preferments will be indicated.
The course is aimed at. Those who wish to learn about the world of prebakes and how to use them. To professionals who want to learn more about the theory and practice needed to make prebrews that are balanced in acidity and handled at both room and refrigerated temperatures.
