FROM UNDERSTANDING DOUGH BEHAVIOR TO
CONSISTENT RESULTS
Apply the Dough Control Method with structure and guidance.
One method. Two application contexts.
Why dough incosistency persists
Dough inconsistency is not random.
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Using the same recipe does not guarantee the same result because gluten elasticity evolves over time — influenced by temperature, fermentation, handling, and environment.
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That is why:
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dough feels strong one day and weak the next
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fermentation seems unpredictable
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small adjustments create unexpected side effects
Understanding these mechanisms explains why problems appear.
It does not automatically make them disappear.
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Without structure, corrections remain reactive.
Consistency is not about eliminating variables.
It is about knowing which variable to act on, when, and why.
THE DOUGH CONTROL METHOD
The training is built around one framework: the Dough Control Method.
Instead of recipes or fixed parameters, it focuses on controlling gluten elasticity over time.
Consistency does not come from repetition.
It comes from controlled adaptation.
The method in 4 steps
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Setting the initial conditions
Understand the elasticity map for the chosen type of dough. -
Guiding Elasticity through fermentation
Validate elastic checkpoints over time -
Reading the result
Interpret dough behavior before and after baking. -
Targeted variables adjustement
Closing the feedback loop to balance elasticity
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The Dough Control Method applies whether you work at home or in a professional environment.
Why the method works
Gluten behavior evolves continuously.
Understanding is essential.
Consistency requires structure.
The method provides reference points and decision tools to manage that evolution.
The method stays the same.
The application adapts to your contex
« The best investment I've made in a long time »
Itsaka
« My only regret is not having done this training earlier. »
Peter
«The most rewarding training I have done to date »
Kamel
CHOOSE YOUR CONTEXT
The Dough Control Method is the same for everyone.
What changes is the context in which you apply it.
Detailed training content
Module 1 : The theory behind the METHOD
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Part 1 : Analysis of gluten elastic properties
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Part 2 : Proofing and Professional production
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Proofing stages and fermentation analysis
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Bulk fermentation and last proofing
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Indirect doughs (Biga, Poolish)
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Baking theory and techniques
-
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Part 3 : Dough ingredients selection
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Ingredients analysis
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Flour technical parameters
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Hydration choice
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Yeast selection
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Salt and Malt analysis
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-
The ELASTIC MAP for Professional Practice
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​Dough recipes and Worksheet
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Module 2 : APPLYING THE METHOD TO CONTEMPORARY NEAPOLITAN - DIRECT Dough
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STEP 1 : DIRECT DOUGH Initial Elastic Conditions
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STEP 2.1 : Guiding Elasticity through KNEADING
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STEP 2.2 : Guiding Elasticity Through BULK FERMENTATION
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STEP 2.3 : Guiding Elasticity Through FINAL PROOFING
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Stretching
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STEP 3 : Reading the Result
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STEP 4: Closing the feedback loop with the DECISION MAP
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Module 3&4 : APPLYING THE METHOD TO CONTEMPORARY NEAPOLITAN - BIGA & POOLISH Dough
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STEP 1 : BIGA/POOLISH Initial Elastic Conditions
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STEP 2.1 : Guiding Elasticity through BIGA/POOLISH FERMENTATION
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BIGA & POOLISH Kneading
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STEP 2.2 : 2nd Kneading
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STEP 2.3 : Guiding Elasticity Through INDIRECT FERMENTATION
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Stretching
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STEP 3 : Reading the Result
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STEP 4: Closing the feedback loop with the DECISION MAP
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Module 5 : APPLYING THE METHOD TO TRADITIONAL NEAPOLITAN PIZZA
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STEP 1 : DIRECT DOUGH Initial Elastic Conditions
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STEP 2.1 : Guiding Elasticity through KNEADING
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STEP 2.2 : Guiding Elasticity Through BULK FERMENTATION
-
STEP 2.3 : Guiding Elasticity Through FINAL PROOFING
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Stretching
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STEP 3 : Reading the Result
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STEP 4: Closing the feedback loop with the DECISION MAP
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Module 6 : BAKING
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BAKING Method and oven settings
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Professional Oven analysis
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Module 7 : Toppings
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Module 8 : 1-to-1 2-hour coaching session
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Detailed training content
Module 1 : The theory behind the METHOD
-
Part 1 : Analysis of gluten elastic properties
-
Part 2 : Proofing and home production
-
Proofing stages and fermentation analysis
-
Bulk fermentation and last proofing
-
Indirect doughs (Biga, Poolish)
-
Baking theory and techniques
-
-
Part 3 : Dough ingredients selection
-
Ingredients analysis
-
Flour technical parameters
-
Hydration choice
-
Yeast selection
-
Salt and Malt analysis
-
-
The ELASTIC MAP for Home Practice
-
​Dough recipes and Worksheet
​
Module 2 : APPLYING THE METHOD TO CONTEMPORARY NEAPOLITAN - DIRECT Dough
-
STEP 1 : DIRECT DOUGH Initial Elastic Conditions
-
STEP 2.1 : Guiding Elasticity through HOME KNEADING
-
STEP 2.2 : Guiding Elasticity Through BULK FERMENTATION
-
STEP 2.3 : Guiding Elasticity Through FINAL PROOFING
-
Stretching
-
STEP 3 : Reading the Result
-
STEP 4: Closing the feedback loop with the DECISION MAP
​
Module 3&4 : APPLYING THE METHOD TO CONTEMPORARY NEAPOLITAN - BIGA & POOLISH Dough
-
STEP 1 : BIGA/POOLISH Initial Elastic Conditions
-
STEP 2.1 : Guiding Elasticity through BIGA/POOLISH FERMENTATION
-
BIGA & POOLISH Kneading
-
STEP 2.2 : 2nd Kneading
-
STEP 2.3 : Guiding Elasticity Through INDIRECT FERMENTATION
-
Stretching
-
STEP 3 : Reading the Result
-
STEP 4: Closing the feedback loop with the DECISION MAP
​
Module 5 : APPLYING THE METHOD TO TRADITIONAL NEAPOLITAN PIZZA
-
STEP 1 : DIRECT DOUGH Initial Elastic Conditions
-
STEP 2.1 : Guiding Elasticity through KNEADING
-
STEP 2.2 : Guiding Elasticity Through BULK FERMENTATION
-
STEP 2.3 : Guiding Elasticity Through FINAL PROOFING
-
Stretching
-
STEP 3 : Reading the Result
-
STEP 4: Closing the feedback loop with the DECISION MAP
​
Module 6 : BAKING
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BAKING Method and oven settings
​
Module 7 : Toppings
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Module 8 : 1-to-1 1-hour coaching session