A BREAD COURSE IN TREE DAYS IN JANUARY

A few lessons to understand the secrets of the flours and of the rising.

This is alive

The best "seller" breads and focaccia to prepare at home for your family and friends or if you a professional and are going to open a "Panineria" with delicious home made bread rolls.

Ciabatta

Biova

Soft Focaccia

the syllabus and schedule:

Friday, January 26th, 6:00 - 9:00 pm

Pane Carrè ( Direct method)
Biova ( Direct method)
Pane Toscana ( Biga method)
Salty Bread ( Direct method)

Saturday January 27th, 6:00 - 9:00 pm

Friselle,
Ciabatta ( Biga method)
Pane-Pizza ( Poolish method)
Schiacciata Toscana ( Poolish method)
Focaccia morbida - Soft Focaccia ( Direct method)

Sunday January 28th, 10:00 am - 01:00 pm

Long rising dough
Rosetta ( Biga method)
Focaccia ( Direct method)
Pinsa Romana and Toppings