Course Description
Using the overnight wet starter sponge called biga, make two splendid puffy breads that speak warmly to us of modern Italian baking – the renowned ciabatta and the larger loaf called pugliese. Also with a different type of starter will be spelt loaves. Our sweet bread for the day will be the memorable Tuscan grape/raisin bread that celebrates bringing in the vineyard harvest.
1 Day Italian
| 10:00 am | Welcome, coffee, discuss programme |
| 10:15 am | Make quick poolish for spelt |
| 10:30 am | Make dough for PUGLIESE with overnight biga |
| Discuss: flours biga yeast salt gluten | |
| 11:30 am | Make dough for CIABATTA with overnight biga Fold the pugliese - discuss folding Fold ciabatta |
| 12:15 pm | Make dough for SPELT Second fold ciabatta |
| 12:30 pm | Make sponge for TUSCAN HARVEST BREAD Work pugliese |
| LUNCH | |
| 1:30 pm | Make TUSCAN HARVEST BREAD Work spelt Work ciabatta |
| 2:30 pm | Baking begins Work the Tuscan Harvest Bread |
| 4:30 pm | Finish all baking |
| Tour the mill | |
| 5.00 pm | Course finishes |
