Discover the Brick-to-Brick Method – a revolutionary approach to bread making that transforms every loaf into a masterpiece of flavor and technique. Developed by Claudio Perrando in 2012 to overcome the challenges of baking in tropical climates, this method breaks down even the most intricate recipes into simple, manageable "bricks" of knowledge.

By harnessing a high proportion of pre-ferments such as biga, poolish, pasta di riporto, and sourdough, the Brick-to-Brick Method creates a rapid and controlled fermentation process. This eliminates the need for long cold fermentation periods while ensuring optimal dough activity and consistency. Whether you're crafting baguettes, ciabatta, focaccia, pizza, or panettone, this method gives you total control over texture, crust, and flavor, allowing you to produce high-quality artisan bread in just a few hours—thanks to the efficient “3-hour rule.”

At the end of the PDF, after the theoretical section, you will discover 5 video lessons uploaded on YouTube where you can watch the entire process and replicate it at home. Whether you’re a professional baker or a passionate home enthusiast, the Brick-to-Brick Method will open new horizons in your baking journey.