Masterclass: The Art of Bread Making with Sourdough with Chef Giona Sironi - Saturday, November 28, 2026

📅 Saturday, November 28, 2026

🕒 Time: 09:30 – 14:00 (Duration: 4.5 hours)

📍 Location: Via Silvio Spaventa 9 Bergamo

🎙️ Instructor: Chef Giona Sironi

An intensive 4 and a half hour Masterclass, entirely hands-on: rediscover the authentic taste and unmistakable aroma of homemade bread with sourdough starter. Get your hands in the dough at your individual station, master natural leavening, and share a final Light Lunch with Chef Giona Sironi.

A Saturday Morning Dedicated to True Bread Making

Immerse yourself in the fascinating world of natural bread making with an exclusive Masterclass by A Scuola di Pane. From 09:30 to 14:00 on Saturday, November 2, we will transform the Atelier into a real baking laboratory, where you will be the protagonist.

We will learn to create and manage doughs made with semi-wholemeal and lightly refined flours to make bread that is not only delicious but also fragrant, characterized by a particular open crumb and a crispy crust, just like traditional bread. The heart of the experience will be rediscovering the management of natural leavening, an art that requires patience and understanding.

100% Hands-on Format: Your Individual Station

This is not just a demonstration course. This Masterclass is a 100% practical and hands-on experience. From the first minute, you will settle into your individual workstation, fully equipped. You will literally get your hands in the dough, learning to "feel" the dough and master the ancient gestures of bread making. Giona Sironi will guide you step by step, ensuring personalized attention.

The Program:

The Masterclass will cover every fundamental aspect to achieve perfect bread at home:

• Maintenance and Refreshment: How to keep your sourdough starter healthy and prepare it best for baking, understanding the correct proportions to use in the dough.

• Time Management: Understanding the rhythms of natural leavening and learning to recognize the exact moment to move to the next phase.

• Shaping: Mastering the correct gestures and folds to shape the loaves.

• Perfect Baking: All the secrets and tricks to make the most of your home oven and achieve perfect rise and baking, even in a domestic setting.

The course value includes:

• 4 and a half hour practical Masterclass (09:30 - 14:00).

• Individual and equipped workstation.

• All high-quality ingredients.

• Apron for use during the lesson.

• Complete printed recipe book.

• A portion of sourdough starter to take home.

• Light Lunch to share with the Chef (including water and coffee).

Instructor: Chef Gianluca Sironi

My adventure with bread making began at 14 with a simple question: "I wonder how bread is made?" Since then, I haven't stopped searching for the answer.

At just 18, after training in the field alongside great masters like Frank Metzger and Davide Longoni, I found myself managing a laboratory with a wood-fired oven on a farm. It was a special experience, lasting almost ten years, that taught me the true essence of the craft. Today, I put this experience at the service of education with my project "A Scuola di Pane" and as a technical consultant for a historic mill in Brianza.

I love bread's natural predisposition to bring people together, to create happy moments of conviviality and sharing. In my courses, I don't just teach you the technique for handling water and flour. I guide you in rediscovering the beauty of that ancient gesture: because the moment we, with our own hands, create bread, we automatically become co-creators of happiness.