Five-day courses in Italy 2019

Artisan Bread School returns to Fattoria degli Usignoli

 

 

 

 

 

 

 

 

 

 

sweet focaccia with grape, fennel seed and a sweet glaze

 

Five-day course with Carl Shavitz in 2019

Dates
Cost
Deposit
Status
 14 – 18 May 2019
 €2,785   €650

 

The course include:

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.

 

Participants will receive a certificate to confirm
that they have successfully completed the five-day course at Fattoria degli Usignoli

 

Application form
Please read the Terms and conditions before filling in the application

BAGELS~1

Sourdough bagel fresh out of the wood-fired oven

lunch2

lunch of vine plum tomatoes, mozzarella, oven roasted asparagus and our own sourdough bread