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