Five day Course at Fattoria degli Usignoli, Italy, May 2019

14th May 2019 - 18th May 2019
€2,785 (€650 Deposit)
Places Available
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  • Creating your own sourdough leaven and knowing how to maintain 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
  • Using different flours (we will be using Italian, American, Canadian & English flours)
  • The world of olive oil

We will be making numerous 100% sourdough breads, loaves using both sourdough leaven plus 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.

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 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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