Pre-ferments in Pizzeria

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The world of preferments is quite extensive, as is their use. A preferment is a pre-dough made hours before the final dough. During this phase, significant lactic fermentation occurs, producing the acids that flavor the final product. Among the most used preferments is biga, whose methodology will be explored in depth during the course. The course aims to understand and recognize its correct maturation, addressing potential issues related to kneading times, temperatures, resolving excess acidity, and understanding its proper management. The types of flours and the correct processing methods for making bread, pizza in pala, and focaccia using preferments will also be discussed.

The course is aimed at those who want to learn about the world of preferments and how to use them. For professionals who wish to deepen their theoretical and practical knowledge necessary for making pre-doughs balanced in acidity and managed both at room temperature and refrigerated.



What You Will Learn


A complete professional preparation in the management of preferments and their use in different types of pizza. The course will teach you the rheological value of flours to best utilize them in preferments. You will be trained in managing doughs with different fermentation times and in the knowledgeable use of suitable flours for refreshing your preferments.



Duration


16 hours spread over 2 days: 2 hours of theoretical lessons and 14 hours of practical lessons.

From 9:00 to 17:00



Language


Italian

Course program

Theory

2 Hours



  • Brief introduction to preferments; advantages and disadvantages of using them in pizza doughs and the factors influencing their success


  • The main cereals and their differences: wheat and its genetics


  • Flours dedicated to preferments: chemical/physical and rheological characteristics, proteins, carbohydrates, fats, and types of milling


  • The rules of using biga in breadmaking 


  • The rules of using poolish: management temperature, yeast quantity determining the desired maturation times and percentages in the dough


  • The action of yeast: the different types available on the market, characteristics, functionalities, and usage percentages


  • Analysis of production techniques from dough mixing to baking



Practice

14 Hours



  • Preparation of biga preferment at room temperature or refrigerated for classic pizza


  • Preparation of poolish preferment at room temperature or refrigerated for classic pizza


  • Dividing and shaping the dough balls


  • Management of refrigerated controlled doughs


  • Handling and stretching the dough


  • Final test



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