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Courses
in Italy
Artisan
Bread School returns to Fattoria degli Usignoli
in the heart of the glorious Tuscan countryside
Five-day
in-depth courses with Carl Shavitz
2013
Monday
6 May - Friday 10 May 2013 -
course full
Monday
13 May - Friday 17 May 2013
- course
full
2014
Monday
5 May - Friday 9 May
Monday
12 May - Friday 16 May
Instructor:
Carl Shavitz, Director
- Artisan Bread School, artisan baker
The
courses include:
Creating
and maintaining your own sourdough leavens
Working with sourdough, fresh yeast & an overnight
sponge
Fermentation, mixing, kneading, folding, shaping a loaf,
proofing & retarding
Temperature and humidity control
Baking in a wood-fired oven
Difference
in flours
The world of olive oil
We
will be making 100% sourdough loaves, breads using both
sourdough and fresh yeast, as well as fully yeasted
breads. You will make focaccia, ciabatta, grissini &
bagel. Breads
with;spice, seeds, fruit & nut, olive oil, chocolate,
tomatoes or absolutely plain.
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bagel
cooling
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lunch
with our own bread
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