10th Anniversary Five-day Course at Fattoria degli Usignoli

2nd May 2020 - 6th May 2020
€2920 (€650 Deposit)
Places Available
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We return to Fattoria degli Usignoli for the 10th year for an intensive 5-day course of approximately 35 hours hands-on tuition. You will be making sourdough breads, breads using both sourdough leaven plus commercial yeast, as well as fully yeasted breads. Some of the sourdough breads you will making are Artisan Bread School’s original sourdough bread (56.3% hydration leaven), Sourdough: King of Bread (100% hydration leaven), New York-style Jewish Rye Sourdough (100% hydration rye leaven), Semolina Sourdough (100% hydration leaven) and Bagel (100% hydration leaven) focaccia (100% hydration leaven), ciabatta & grissini. Breads with spice, seeds, fruit & nut, olive oil, tomatoes, grapes, chocolate and absolutely plain.

The course will include:

  • Creating your own sourdough leaven and maintaining it
  • Working with sourdough leavens, fresh yeast & an overnight sponge
  • Fermentation, mixing, kneading, folding, shaping a loaf, proofing & retarding
  • Temperature and humidity control
  • Baking in a wood-fired oven, gas and electric ovens
  • Using different flours (we will be using Italian, American and Canadian)
  • The world of olive oil

The fee for the course at Fattoria degli Usignoli  includes 5-days tuition, extensive course recipes and notes, all ingredients, 2 bannetons, 2 dough scrapers, a grignette to slash the dough, a digital thermometer, an embroidered Artisan Bread School apron, 5-nights accommodation as well as breakfast, lunch & dinner. In addition, the very best bread knife we know (limited to one knife per person or couple). You also take home the sourdough leaven you will have created, as well as any other leavens we will have been working with.

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