Workshop by Sarah Yam: Sourdough Ciabatta & Mushroom Pizza (2-lesson workshop) 酸種拖鞋麵包 + 磨菇薄餅 (兩堂課程)

Sourdough Ciabatta & Pizza (2-lesson workshop)
酸種拖鞋麵包 + 磨菇薄餅 (兩堂課程)

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!

Approx. 8 participants per class
小班教學 約 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。

Language: Cantonese
粵語課堂