Wood-fired bread
From the condition of the dough to baking inside the kiln, observe how technique, volume, color, and doneness develop step by step.
Online course
Revisit on camera what was easy to miss in person.
The online course is more than a printed formula transferred to video. The camera captures hand movements, the condition of the dough, the fire, and changes inside the kiln, while written materials make it easy to check formulas, sequences, and important notes later.
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What it covers
Napoli pizza
Covers the dough, stretching, loading the peel, and high-temperature baking, so you can pause and revisit details that are easy to miss.
Wood-fired cuisine
See not only how a dish is completed, but also why ingredients, preparation, heat control, and service are interconnected.
Written Course Materials
Video is best for observing conditions; written materials are best for checking formulas, sequences, and important notes. They are designed to be used together.
A clear boundary
A camera can preserve the details, but it cannot build the feel in your hands.
Temperature, heat control, dough condition, and hand movements ultimately have to be practiced in person. The online course is useful for repeated review and for building a complete understanding first. If you need an instructor beside you to observe and correct a technique as it happens, the 12-day in-person course is the better fit.