Workshop by Sarah Yam: Tabatière 貝殼型麥麵包

$ 720

Workshop by Sarah Yam:

duration & workshops schedule:
3.5 hours

2019-06-03 (Mon) 10am Full
2019-06-27 (Thu) 1pm Full
2019-07-16 (Tue) 6:30pm Full
2019-07-25 (Thu) 6:30pm Full
2019-07-27 (Sat) 3:30pm Full
2019-07-30 (Tue) 1pm Full

Clear

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!

the whole process, from raw material to hand-kneading/machine mixing*, fermentation, shaping and baking! You can create your own bread!
親手做屬於自己的大麵團,由麵粉、搓揉/攪拌*、發酵、造型至烘焗,孕育出一個個親手做好的麵包!

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

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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