This course aims to capture the fun of those quintessential Italian breads like pizza & focaccia.
Learn to make and bake these flatbreads with flair, creating a thin crust, good flavour, and the right amount of additions or topping to achieve a subtly satisfying result.
Have fun making the remarkable and irregular grissini which will stun your friends at the cocktail hour; make a superb rustic bread from the Italian south with golden semolina.
|9:00 am||Paul – light oven|
|10:00 am||Welcome, coffee, discuss programme|
|10:30 am||Make PIZZA & FOCACCIA dough
|11:00 am||Make GRISSINI|
|Discuss: yeast, salt, gluten, flatbreads|
|11:30 am||Make SEMOLINA BREAD
|12:00 pm||Pizza ingredients: chop veg / slice onions / prepare sauces
|Paul – fire down now. Needs at least an hour for”settling”|
|1:00 pm||Shape focaccia|
|1:30 pm||Pizza shaping & making|
|Bake pizza for lunch|
|2:00 pm||Shape grissini|
|Bake grissini in the electric oven|
|2:30 pm||Work semolina bread|
|4:30 pm||Tour the mill|
|Finish all baking|
|5.00 pm||Course finishes|
Upcoming Course Dates
Most students are keen to use the wood-fired oven on this event and we have great excitement while baking the pizzas. However, it does remain optional, and the group could elect to use the conventional electric baker’s oven.
Day one of all courses begins at 10am with subsequent days beginning at 9am. The day finishes between 5 and 6pm. Unless otherwise stated, all courses run at Cann Mills, Shaftesbury, Dorset, SP7 0BL