In this presentation Stefano will talk about how he got into bread making and the ideas of the farmers/bakers he learned from in France and Italy. He will talk a little about stone milling and the particular kind of mill he uses and its importance for his bread making. Finally, he will talk about landrace wheat, how he’s begun to grow a landrace, and why it matters.
About Stefano Petrizzo
Stefano is a miller/baker, and has been making organic bread in a wood oven for the past ten years. In 2018 he took an intensive bread making course with Nicolas Supiot, the pioneer of the Farmer-Baker movement in France. He has recently also spent time deepening his knowledge with two bakers in Italy who are part of the same movement there.
