Artisan Bread School

Learn artisan bread-making in Tuscany,
the United Kingdom or United States of America

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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.

bagel cooling
lunch with our own bread
Focaccia photo David Johnson Cambridgeshire Journal September 2007
© Artisan Bread School 2006
site updated 18 February 2010