My last day at school - Bakery Diploma

This is my last day at school. I loved it so much!

[@caterinacaterina9922]

Bellissimi gli ambienti !!!!! 👍👍👍👍👍

[@wanasiaw3055]

Complimenti vivissimi. 👍🏼👏👏👏

[@annadonati6193]

Congratulazioni!!!

[@sandropucci62]

Complimenti Massimo!

[@samantapapa8539]

Congratulazioni 🎉🎉🎉

[@annapicariello379]

Congratulazioni 🎉🎉

[@lucylee60]

Bellissimo🎉congratulazioni..era come se fossi li❤

[@deomnibusdubitandum]

Grazie per il giro turistico in città e averci permesso di partecipare all'ultimo giorno di scuola. Auguri!!!!

[@teresavitillo4227]

Auguri!!!!!!!

[@extraiceplease2093]

This is so sweet ❤ thanks for always asking chefs questions 😂 and for being in this journey together!! Will miss you loads, Ice xx (ps see I told you I subscribed to you 😂😂)

[@MIK2019]

Thank you!!!

[@ceciliatonelli1886]

Quante cose buone!! Incredibile che sia passato gia' quasi un anno. Congratulazioni caro Massimo o forse ti devo chiamare professore/maestro?

[@MIK2019]

Magari fossi professore! 😄

[@caterinacaterina9922]

E ora il défilé della panetteria , dei dolciumi , e tutto quanto smuove l’acquolina in bocca !!! Gnam gnam pancia mia fatti capanna ! Trallallero trallalla🎉🎉🎉🎉🎉🎊🎊🎊😋😋😋😋😋😋🍾🍾🍾🍾🥂🥂🥂🥂🥂🥂🥂🥂🥂🥂🥂🏆

[@caterinacaterina9922]

👏👏👏👏👏👏👏🏆

[@kevinu.k.7042]

Congratulations. 👍 Is there a text book you might recommend please?

[@MIK2019]

Thanks Kevin. IMHO text books are ok, it's practicing and experimenting what I really suggest. If you are interested in a bespoke course, I am just about to organise a few. There will be the online option too.

[@kevinu.k.7042]

@@MIK2019 Thank you Masimo. That is a kind offer. I'm sorry, how do I put this? I am an advanced home baker with 40 years of bread baking and twenty years of technical study with parallel home test kitchen work. I read biochemist bread research papers too. Though to be honest some of that can be a stretch at times. You are fortunate in being a biologist. I write articles on advanced home baking. Focussing on the why and the how and basing it in the science as well as the craft. I watch You Tubes on home baking for the little things I pick up and to gauge trends. Also for pleasure. I'm very selective about the channels I watch. Quite a few are based in France and Italy. Oh, and one old man in Russia who was born with rye in his hands. He has a tremendous grasp of the chemistry too. Your channel is also one which I enjoy. There is so much poor quality bread baking on You Tube I despair. Quite a number from commercial bakers who have difficulty letting go of their efficient schedules and embracing the sort of quality bread we can make at home. It's great to watch how you make your breads. Teasingly, 'despite the fact that you prefer brewers yeast.' ;) I am one for long natural leaven fermentation, whilst controlling the acidity and keeping it fairly low. Each to our own. I do enjoy a good textbook though. Wishing you well. and thank you for these videos.

[@MIK2019]

@@kevinu.k.7042 I'm sorry I didn't remember you are an experienced baker. Usually who asks for text books is a newbee! :) Regarding my preference for baker's yeast I have totally changed my mind. I have my levain now and very happy with it. Although, for some breads I prefer mixed fermentation, as the French bakers say. It gives the best of the two worlds!

[@kevinu.k.7042]

@@MIK2019 No problem. Why should you remember me? Ah, the 'French argument' over yeast (inc. beer barm) and natural leaven! It has gone on since the mid 1800's. Sometimes it get's quite fiery. They give different flavour profiles and really it is bakers choice for the result they want to get. I keep them separate and bake with yeast using things like retarding and Chefs, or go down the natural leaven route using methods more suited to that. The reason is that I use a lot of freshly milled flour with very active enzymes. It's not well suited to retardation which, for me, is the way to get the best flavour from yeast alone. Sorry to bang on. Have you come across Thomas, Teffr-Chamberland? L'Ecole Internationale de Boulangerie in San Martin? He has a few You Tubes and he published, 'A Sourdough Treatise.' A qualified biologist who switched to baking and attended the Blue Riband School in Paris. Chuckling - Ring any bells? It's my next read, so I am not recommending it just yet, but it has good reviews. I've bookmarked your bâtard video to watch later. I'm looking forward to it. Thanks. Wishing you well.