|
Course
with Carl Shavitz
| Place
and date |
Length
|
Cost
|
|
12
- 16 November 2012, Acorn House, Moor Hall, Derbyshire
|
5-day
|
**£1,675
|
The
5-day course:
Working
with sourdough, fresh yeast & overnight sponge
Starting and maintaining your own sourdough leavens
Sourdough bread, focaccia, ciabatta, white with overnight
sponge and more
Fermentation, mixing, kneading, folding, shaping a
loaf, proofing & retarding
Temperature and humidity control
Slashing and baking
** The fee for the 5-day course includes tuition, extensive
course notes and recipes, all ingredients, 2 bannetons,
an embroidered Artisan Bread School apron, 5-nights
accommodation with all meals cooked by our resident
Chef.
Menu
for the course 12- 16 November
The
course is being held in a beautifully restored stonebuilt
private house complete with all modern conveniences
including central heating. Acorn
House is located at the head of the Cordwell Valley
in the rural hamlet of Moor Hall not far from Baslow,
Chatsworth House and Haddon Hall. It's quiet and the
views are stunning. The nearest rail station is Chesterfield.
Google
map
|
Duration
and place
|
Fee
|
Deposit
|
Balance
|
|
5-day
course at Acorn House, Moor Hall, Derbyshire
|
£1,675
|
£900
|
£775
|
The
course begins Monday mornings either 7 & 14 November
2011 at 09:00. Participants should arrive Sunday 6th
or 13th November late afternoon as appropriate .The
course will end mid-afternoon Friday.
Wives,
husbands or partners are welcome. Please ask for details.
To
register please fill in the
application form.
The deposit
is required to secure a place on the course. The balance
due on or before 7 September 2012. For applications
accepted after that date full payment is required.
No
refunds can be made after payment of the full fee. However,
the registrant can designate another person to use the
reserved place on the course.
email:
Carl
Shavitz Director,
Artisan Bread School
|
|
| Sourdough
breads, stoneground Amaretto flour from Foster's
Mill, Swaffham Prior, Cambridgeshire, UK |
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of page
|
