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2-Day Masterclass on Sourdough, Biga & Italian Baking – October 20–21 at Belgium Pizza School Join us for an intensive and inspiring 2-day course dedicated to the art and science of Italian leavened doughs. Hosted at Belgium Pizza School, this hands-on masterclass dives deep into the key techniques of sourdough management, biga fermentation, and iconic baked products like panettone, maritozzo, and ciabatta. 👨‍🍳 What you'll learn: – Solid sourdough management: feeding, maintenance, and production – Advanced techniques for long-fermented doughs – Baking and theory of panettone – Brioche-style doughs (Maritozzo & Veneziana) – Roman-style pizza alla pala with biga – Preparing and handling the biga pre-ferment – Double-fermentation ciabatta dough – Selecting flours and choosing the right toppings 🗓️ Dates: October 20–21 🕘 Time: 9:30 AM – 6:30 PM 📍 Location: Belgium Pizza School 🍕 Includes: Lunch break and refreshments both days Whether you're a professional or a passionate baker, this course will sharpen your skills and elevate your creations. Places are limited – reserve your spot now!