Advanced Level 2: Ciabatta with Biga in a Professional Electric Oven Online Bread Class



*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 Ciabatta with Biga in an Electric Rotating Rack Oven Bread Class with Italian Artisan Baker Stefano Tulipano – Advanced Level 2

In this on-demand, advanced pizza making class, baker Stefano Tulipano joins Noel to bake Ciabatta with biga—a class rooted in a firm understanding of Italian artisan traditions yet not held back by these traditional methods.  This is the third class released on-demand if a series of classes that Noel and Stefano have done together, the follow-up to the super popular classes and the precursor to several more:


The big difference between Stefano and all of the other bakers that we have been working with is simple. Where many of our other bakers started with pizza before dipping their toes into modern artisan bread and pizza methods, Stefano’s career began in the world of artisan baking. Stefano’s knowledge of these traditional, northern Italian artisan techniques seeps into his classes, yet he’s never afraid to innovate.  

In this class, Stefano pairs a mix of Type 2 and Durum flours with a traditional Italian biga in order to bake ciabatta. As a high hydration dough, the go-to preferment of choice for Italians is traditionally the biga. Besides adding strength and depth of flavor to the final product, Stefano will discuss why the traditional Italian low hydration biga pares so well with the high hydration Roman family of doughs. And, for those of you who have little or no experience with a biga, Stefano will show you how to create and hand mix a traditional biga from scratch.

We highly suggest this class if you’d like to learn to work with high hydration bread or build on already developed high hydration and preferment skills. Stefano will teach you how to use a biga (pre-ferment) to improve the flavor, texture, and aroma of your dough. He will walk you through fermentation, the shaping process, and how to bake masterfully.

Italian Master Bread Baker Stefano Tulipano, born in Novi Ligure (south of Piemonte), started his culinary career at the age of 14 years old at a culinary school in Genoa where he specialized 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 simultaneously ran the artisan bread programs for eight high-volume, chef-driven restaurants for the mega restaurant group Lettuce Entertain You, 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.  Needless to say, 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 if you have any questions.


There are no reviews yet.

Be the first to review “Advanced Level 2: Ciabatta with Biga in a Professional Electric Oven Online Bread Class”

Your email address will not be published. Required fields are marked *