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Courses
in Italy
Two
Five-day in-depth courses with
Carl Shavitz
Monday
3 May - Friday 7 May 2010
Monday
10 May - Friday 14 May 2010 -
only 3 places left
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.
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bagel
cooling
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lunch
with our own bread
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