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 is a master baker with extensive experience in crafting artisan breads and baked goods. He combines traditional fermentation and baking techniques with modern innovation to deliver consistent, high-quality products. Renowned for his attention to detail and commitment to flavor, he develops recipes, trains teams, and leads bakery operations for restaurants and specialty bakeries.
Recipes from this course
Try these delicious recipes
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