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You will:

  • get a short introduction to the history of bread and grains and understand bakers’ terminology
  • learn essential skills and tips of baking Sourdough bread
  • learn how to make your own starter and feed it
  • explore autolyse and its importance in bread baking
  • stretch and fold the dough (develop gluten without kneading)
  • learn the importance of a long cool ferment and of scaling the ingredients
  • shape your bread with different techniques: for a boule (round loaf) and a batard (long oval loaf)
  • spend 4 creative hours with the master and founder of il pane di una volta, Grazia De Martino

Additional information

When?

On request

What is included?

all materials

Where?

Zürich

CHF155.00

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