Using different flours and widely ranging techniques, explore flatbreads from Scandinavian rye crisp bread to the wheat types of the Middle East, beginning with the pita bread baked in a punishingly hot wood-fired oven for the best result.
Enjoy earthy flavours from Italian focaccia and the Iranian barbari, learning about folding, shaping and docking; learn to handle the wafer thin “Parchment” crisp bread; it is a day of contrasting skills and excitement, using both electric and wood-fired ovens.
|10:00 am||Welcome, coffee, discuss programme|
|10:15 am||Make ferment for PITA (BALADI)|
|10:30 am||Make AUTOLYSE for white dough (FOCACCIA & PARCHMENT)|
|10:45 am||Make KNACKEBROD, Swedish flatbread|
|11:00 am||From the autolyse, take off the parchment, knead in its salt,
add yeast and salt to the rest, and knead the FOCACCIA dough.
Start working olive oil + extra water into the focaccia
|11:15 pm||Make PITA dough|
|11:30 am||Make BARBARI
Make toppings for focaccia and Parchment
|12:00 pm||Make the knackebrod
Make the parchment sheets
Make the barbari's roomal paste
|12:30 pm||Work the pita, ready for lunch
Bake the parchment & knackebrod
|1:30 pm||Work the Barbari|
|4:00 pm||Mill tour
Finish all baking
|5.00 pm||Course finishes|