2 Days Masterclass on Bread in Bologna
7 Ratings
- Live Guide
- Group Tour
- E-Ticket
- 48 hr
During the weekend the knowledge of the various types of flours will be deepened, with particular attention to ancient wheat flours. The best baking techniques will be tested to manage the flours of old varieties that require special precautions to obtain good results. You will learn the management and efficient maintenance of sourdough in a course that will be characterized by a continuous alternation of theory and practice, with an individual workstation that will allow each of the participants to follow their own doughs in all stages of processing.
Itinerary Details
Operated by: La Pasta Madre
Weeekend of full immersion in baking with Antonella Scialdone.
Different topics will be addressed, in a continuous alternation of theory and practice, with the aim of providing the techniques and tools for a bread making that focuses, in addition to sourdough, also the flours of old varieties, of lesser diffusion and which they need specific measures to obtain good results.
With this Masterclass you will have the opportunity to deepen the bread making with ancient grains that will be used in different types of preparations. Each of the participants will have their own autonomous workstation and will directly follow their dough from start to finish.
The small number of participants allows everyone to be followed at best. To participate in the course it is necessary to have a knowledge of the basic elements of bread making and the use of sourdough.
First day - Preparation of the yeast for baking and first doughs with enkir and flours of old varieties
Second day - From bread to focaccia, from brioche dough to ciabatta, from sandwich bread to breadsticks, proven recipes with ancient grains.
Different topics will be addressed, in a continuous alternation of theory and practice, with the aim of providing the techniques and tools for a bread making that focuses, in addition to sourdough, also the flours of old varieties, of lesser diffusion and which they need specific measures to obtain good results.
With this Masterclass you will have the opportunity to deepen the bread making with ancient grains that will be used in different types of preparations. Each of the participants will have their own autonomous workstation and will directly follow their dough from start to finish.
The small number of participants allows everyone to be followed at best. To participate in the course it is necessary to have a knowledge of the basic elements of bread making and the use of sourdough.
First day - Preparation of the yeast for baking and first doughs with enkir and flours of old varieties
Second day - From bread to focaccia, from brioche dough to ciabatta, from sandwich bread to breadsticks, proven recipes with ancient grains.
