Description

*Slow Rise Pizza On-Demand courses may be viewed as many times as you’d like for 60 days, starting from the time you sign up.*

On-Demand Artisan Filone and Natural Fermentation Options in a Professional Electric Deck Oven Online Bread Class with Italian Artisan Baker Stefano Tulipano – Advanced Level  2

Master Baker Stefano Tulipano  and Noel go on a deep dive into the world of Italian pre-ferments, some of them traditional and some of them not, in this advanced level, on-demand pizza class. 

In this class, we cover a variety of traditional and non-traditional techniques to prepare Artisan Filone, one of the more widely misunderstood Italian breads.  On its own, Filone is a wonderfully versatile bread— it makes awesome sandwich bread, delicious bread for your bread basket, and even a great pizza dough. This class covers the basics of Filone before diving into how a variety of pre-ferments can be incorporated into the classic recipe.

We’ll cover all of the following traditional natural BIGA pre-ferments:

• BIGA LIEVITO MISTO with LIEVITO MADRE

• BIGA LIEVITO MISTO with LIQUID LEVAIN

• BIGA SOLO LIEVITO MADRE

• BIGA SOLO LEVAIN

We will also explore some regional BIGA techniques including:

• RINFRESCHI – “REFRESHED”

• BAGNETTO – “BATHED”

Stefano is a regular guest of Slow Rise Pizza, with past classes including:

• Focaccia Genovese with Poolish

• Pizza Bianca alla Romana with Poolish

• Artisan Ciabatta with Biga

• Sourdough Wood-Fired Pinsa Romana Pizza

 

This class will build on many of the styles and techniques in our past classes with Stefano but this time dives deep into the world of natural fermentation!

Italian Master Bread Baker Stefano Tulipano, born in Novi Ligure, Italy, started his culinary career at the age of 14 years old at a culinary school in Genoa, specializing in bread and pastry. Climbing the culinary ladder, he worked in high end pastry shops, luxury hotels, and finally alongside superstar chefs like Italian master baker Piergiorgio Giorilli. He later landed in Chicago where he ran the artisan bread programs for the mega restaurant group Lettuce Entertain You— a total of eight restaurants simultaneously, including RPM Steak and RPM Italian. Currently, he is living in the North of Italy, running a small but high-volume family bakery in Genoa and has recently launched his own nano-bakery, named BÀBALAB. It sells out almost everyday.

Suggested Class Prerequisites: Intermediate Level 1 & Advanced Level 1

Noel Brohner is a Los Angeles based pizza consultant who offers both Live Zoom and Video On-Demand online pizza classes for professionals and home bakers alike. These online pizza classes will allow you to progress to Neapolitan, New York Pizza, Detroit-Style Pizza, and even Sourdough and high hydration pizzas.

After you Register:

We will send you an email with a link to login to our site and access your dashboard. All class materials and recipes are available on the video page, and you can begin watching immediately after registration.

Don’t hesitate to email us at classes@slowrisepizza.com if you have any questions.