1 Day Italian


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 amWelcome, coffee, discuss programme
10:15 amMake quick poolish for spelt
10:30 amMake dough for PUGLIESE with overnight biga
Discuss: flours

biga
yeast
salt
gluten
11:30 amMake dough for CIABATTA with overnight biga

Fold the pugliese - discuss folding

Fold ciabatta
12:15 pmMake dough for SPELT

Second fold ciabatta
12:30 pmMake sponge for TUSCAN HARVEST BREAD

Work pugliese
LUNCH
1:30 pmMake TUSCAN HARVEST BREAD
Work spelt

Work ciabatta
2:30 pmBaking begins

Work the Tuscan Harvest Bread
4:30 pmFinish all baking
Tour the mill
5.00 pmCourse finishes

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