|
Courses
in Italy
Artisan
Bread School returns to Fattoria degli Usignoli
in the heart of the glorious Tuscan countryside
Two
Five-day in-depth courses with Carl Shavitz
Monday
9 May - Friday 13 May 2011
Monday
16 May - Friday 20 May 2011
Instructor:
Carl Shavitz, Director
- Artisan Bread School, artisan baker
The
courses will cover:
Working
with sourdough , fresh yeast & an overnight sponge
Starting and maintaining your own sourdough leavens
Fermentation, mixing, kneading, folding, shaping a loaf,
proofing & retarding
Temperature and humidity control
Baking in a wood-fired oven
We will be making 100% sourdough loaves, breads using
both sourdough and fresh yeast as well as fully yeasted
breads. Students will make focaccia, ciabatta, grissini,
bagel, baguettes and sourdough olive bread.
|
|
|
|
bagel
cooling
|
lunch
with our own bread
|
|