Workshop by Ginny Choy: Sourdough Country Bread 7-hour Workshop 天然酵母鄉村包7小時課堂

Workshop by Ginny Choy
Sourdough Country Bread 7-hour Workshop
天然酵母鄉村包7小時課堂

Fancy for a flavourful country bread? In this 7-hour class we will reveal technique you need at home to use sourdough in making your favourite country breads with crispy crust, open crumb, unforgettable taste and flavour with real wheat, and the complex aroma brought from rye flour and of course, the sourdough.
麵包最基本材料-麵粉、鹽、水，加上純天然培養酵母，做出麥香四溢、外脆內軟的天然酵母鄉村麵包。7小時的課堂會講解天然酵母的培養、處理麵糰的各種技巧及在家烘焗鄉村包的技術要點，讓你回家也可以輕鬆再重製。

Learn from raw material to machine mixing, fermentation, shaping and baking.
運用每種材料製作麵糰，
了解不同的搓揉方式及步驟，
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!

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

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。

Approx. 10 participants per class
小班教學 約 10人

1 large and 1 small breads / participant
每人可帶走約 1 個大麵包 及  1個小麵包

~ 7 hours

Language: Cantonese
粵語課堂

Ginny Choy

Graduated from the Le Cordon Bleu Tokyo with the Diploma in Boulangerie. Ginny is also a holder of Bachelor’s degree in Business Management and Marketing, Higher Diploma in Nutrition, and Certificate in Sports Nutrition. With her passion in bread making, Ginny left the desk of a multinational enterprise and pursued her professional bakery career in a well-known Japanese bakery’s Hong Kong branch.  Currently, Since 2017, Ginny has become a full-time bread course instructor to continue her sharing in bread-making knowledge and experience in artisan European and Japanese breads with her practical experience in professional bakery and passion.

畢業於法國藍帶國際厨藝學院 (日本東京分校) 之烘焙文憑課程 (Diploma in Boulangerie)。Ginny 持有商業管理及市場學士學位，營養學高級文憑及運動營養學證書。曾任職跨國企業，及後於日本著名麵包店之香港分店負責麵包製作。2017年開始成為全職烘焙導師，以專業麵包製作的經驗、教授麵包課的熱誠，與大家分享手作歐式及日式麵包麵包的知識和經驗。