Sourdough Ciabatta & Mushroom Pizza (2-day workshop) 酸種拖鞋麵包 + 磨菇薄餅 (兩天課程)

$ 1,780

capacity:
6-8 participants
小班教學 6 – 8人

duration & workshops schedule:
3.5 hours / day

2018-08-25 (Sat), 08-26 (Sun) (3:30pm) Full
2018-09-18 (Tue), 09-19 (Wed) (1pm) Full
2018-09-22 (Sat), 09-23 (Sun) (3:30pm) Full
2018-09-26 (Wed), 09-27 (Thu) (1pm) Full
2018-09-30 (Sun), 10-01 (Mon, Holiday) (3:30pm) Full
2018-10-08 (Mon), 10-09 (Tue) (1pm) Full
2018-10-13 (Sat), 10-14 (Sun) (3:30pm) Full
2018-10-15 (Mon), 10-16 (Tue) (1pm) Full
2018-10-23 (Tue), 10-24 (Wed) (1pm) Full
2018-10-27 (Sat), 10-28 (Sun) (3:30pm) Full
2018-11-03 (Sat), 11-04 (Sun) (3:30pm) Full
2018-11-07 (Wed), 11-08 (Thu) (1pm) Full
2018-11-10 (Sat), 11-11 (Sun) (3:30pm) Full
2018-11-17 (Sat), 11-18 (Sun) (3:30pm) Full
2018-11-13 (Tue), 11-14 (Wed) (1pm) Last Few
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Sourdough Ciabatta & Pizza (2-day workshop)
酸種拖鞋麵包 + 磨菇薄餅 (兩天課程)

This class is best for experienced bakers
這是Experienced 程度的課堂,適合熟悉手作麵包的朋友

Ciao! Bringing you a great Italian flavour wrapped in Ciabatta and Pizza. These popular flat bread in Italy and Europe are made of just those essential ingredients of bread.   Thanks to its name which resembles its unique shape, Ciabatta stands out from other kinds of bread as you will identify it at first sight.  Of course, you will be even more fascinated with its crispy crust, and moist open crumb.

You will learn numerous technique in this 2-day course, including the no-knead technique on highly hydrated dough, using and feeding levain, and technique on using French and Italian flour, to produce the sourdough ciabatta and mushroom pizza.

源自意大利的拖鞋麵包和薄餅都是都是用做麵包最基本的四種材料加少量橄欖油做成,亦是扁平麵包 (flat bread) 的款式。不難想像拖鞋麵包的名字是如何得來的,就是因為外型像拖鞋,既長又扁,不同的是這雙拖鞋用了天然酵母製作,做出外表香脆,內裡充滿氣孔的酸種麵包。

在這兩天課程,你會學會多種製作技巧,包括用免揉技巧 (no-knead) 控制高水分的麵糰、使用天然酵母酸種及學習更新餵養、使用法國及意大利麵粉,製作出兩款有豐富酸種麵包香味的拖鞋麵包及磨菇薄餅。

Learn from raw material to machine mixing, fermentation, shaping and baking.
由麵粉開始,親手運用每種材料製作麵糰,
了解不同的搓揉方式及步驟,
做出屬於自己的大麵糰,
麵糰發酵、分割、造型、再以家用嵌入式焗爐烘焗,
讓你回家都可再做出美味的麵包!

6-8 participants
小班教學 6-8人

3 ciabatta + 1 pizza / participant
每人可帶走 3 個拖鞋麵包 及 1 個薄餅

Day 1 – 3.5 hours
Day 2 – 3.5 hours

This class is best for experienced bakers.
這是Experienced 程度的課堂,適合熟悉手作麵包的朋友。

Remarks: Confirmed bookings may not be cancelled or changed. However, bookings are freely transferable for the same workshop, thus you are welcome to send someone else in your place. There is minimum number apply to run workshops. If it is not met, the workshop will be cancelled. At least 48 hours’ notice via phone / email will be given and a choice of rescheduling or a full refund will be offered.
備註: 所有已確認的報名均不可更改及取消。如你不能出席,你可以邀請你的朋友出席以代替你的位置,並儘早通知我們以作安排。每個課堂均有最少人數的要求,在極少的情況下,如果不達到最少人數,課堂將會被取消。我們將通過電話/電子郵件於至少48小時通知你,並提供重新安排或全額退款。

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