Workshop by Sarah Yam: Tabatière 貝殼型麥麵包

$ 750

duration & workshops schedule:
3.5 hours

Date and TimeStock
2020-09-09 (Wed) 10am

Full

2021-01-14 (Thu) 10am

Full

Clear
  

Email me when available

Pain Tabatière de Picardie 貝殼型麥麵包

Butter & bread = perfect match!

Pain Tabatière de Picardie
Basic entry level for European bread
Made with Pâte Fermentée, rye  & Japanese flour
Crispy crust & soft, moist & dense crumb full of wheat aroma.
You will also bring home your own hand-made olive & anchovies butter which is a perfect match with the Tabatière !
歐式麵包最基本的一款造型,雖然好似貝殼,其實它的名字 Tabatière是指以前人們常用的香煙盒子。用上老種、黑麥麵粉、日本麵粉,做出來外脆內軟,豐富小麥香味,課堂上再會自製橄㰖鯷魚牛油,配上Tabatière 美味值加分!

Learn from raw material to machine mixing, fermentation, shaping and baking.
由麵粉開始,加入材料製作麵糰,
再讓麵糰發酵、分割、造型、以家用嵌入式焗爐烘焗,
讓你回家都可再做出美味的麵包。

Machine mixing, 2 students share one kitchen machine.
厨師機課堂,2人同用一部厨師機

Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
*視乎課堂進度,部分程序有機會由學員一同製作或導師示範

around 8pcs / student
每人可帶走約8個自己做的麵包

8-10 participants
小班教學 8-10人

3.5 hours

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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