Let’s Get Creative With Bread!
In this course, Claudio Perrando will lead you through the secrets of dough development and the art of "creative bread." You will explore the process of correctly incorporating purées, powders, and spices—ingredients that do more than just add flavor and color—and how they fundamentally impact the hydration and the very fabric of the dough. You will learn to see bread not just as food, but as a canvas for technical innovation and professional artistry.
Claudio Perrando guides you through the baking of tomato rosemary ciabatta with parmesan crust and shows you how to make a two-tone pumpkin bread with black garlic or a sweet chocolatey olive oil brioche with walnuts.
Creative bread, for me, is defined by both flavoring and coloring.
Claudio Perrando
master baker
Claudio Perrando’s path led him from professional cooking to becoming a global authority on artisan baking. After starting his career in Panama in the late 1990s, a transformative visit to San Francisco’s Tartine Bakery inspired him to redefine his craft and push the boundaries of dough. Today, he is internationally celebrated for his mastery of high-hydration 'crystal bread' and his innovative approach to natural fermentation. Now a world-renowned consultant and educator, Claudio travels the globe to share his expertise, driven by a deep fascination with the technical challenges and creative artistry of breadmaking.
Recipes from this course
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