Massimiliano Liberatore Bakery Masterclass

Well known for the traditional Italian methodology of Sourdoughs

Well known for using traditional Italian methods of sourdough, Massimiliano Liberatore has been creating panettone and pandoro using "lievitati" (a special Italian gastronomic culture) for the past five years. Previously, he worked as a bakery officer in Spain and was part of the communication and marketing team at the Sabadell Baking School in Barcelona.

Recipes

• Classic Panettone
• Chocottone
• Coffeettone
• Roman pizza al taglio (BIGA)
• Roman pizza in pala/baciata (SD)
• Focaccia Genovese
• Altamura Bread
• Walnut & Apricot bread

Skills

Traditional Italian method (Lievito libero) for creating a sourdough starter and feeding it, professional proofing, rising, and shaping of sourdough into various shape