Italian Breads
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Paid
This class is based on the Italian philosophy of life:Vivi la tua vita al meglio! Live your life to the fullest! You’ll bake crusty ciabatta, focaccia doused with olive oil and flavoured with rosemary, tomatoes and garlic and a spiced wholemeal fig loaf. Rachael will demonstrate schiacciata – a sweet, fruited focaccia flavoured with orange, lemon and vanilla.
| Dates | Saturday 25th May 2024 |
| Times | 9.30 – 3.30pm |
| Costs | £160 per person |
| Class Length | 6 hour class starting at 9.30am |
| Class Size | Maximum 8 Bakers |
| Suitable for | Beginners / intermediates / advanced |
What’s included:
All ingredients, aprons and equipment
Second Breakfast
Lunch with a glass of wine
Refreshments throughout the day
Paper patisserie bags to take your bread home (feel free to bring your own bags if you’re walking / travelling far)
Second Breakfast
Lunch with a glass of wine
Refreshments throughout the day
Paper patisserie bags to take your bread home (feel free to bring your own bags if you’re walking / travelling far)
What to expect:
An enjoyable, relaxed, and informative day surrounded by people who love food and good company. Everyone is welcome – from complete novices who’ve never baked a loaf of bread in their lives, to those who bake bread regularly and are keen to expand their repertoire or master a specific skill.
You will bake:
Ciabatta
Rosemary and tomato focaccia
Spiced wholemeal fig loaf
Rosemary and tomato focaccia
Spiced wholemeal fig loaf
Demonstration: Schiacciata
Timetable:
9.30am – Coffee and a chat about your baking experience & what you want out of the day
11.30am – Second Breakfast
2.30pm – Lunch with a glass of wine
3.30pm – Aim to finish, but this can be variable
Skills taught:
Kneading, stretch-and-fold technique
Judging rising times and temperatures
Shaping and adding fruit
Working with high hydration dough
Baking stones and steam
Judging rising times and temperatures
Shaping and adding fruit
Working with high hydration dough
Baking stones and steam
Allergen information:
The classes include a wide range of ingredients including wheat, rye, dairy, eggs, nuts, sesame sulphites and soya so whilst we make every effort to avoid cross-contamination, this cannot be guaranteed.
Dietary restrictions:
Please inform us if you are vegetarian. If you are vegan, please contact Rachael to discuss the possibility of bringing your own substitutions for eggs, butter and milk.
Ticket Information
Note: If the classes are showing as sold out or if you need two spaces but there is only one space left, please contact Rachael to be added to the waiting list or to see if we can squeeze you in.
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