Wild and Rustic Gourmet Sourdough Pizza and Ciabatta

Ever wanted to impress and serve your loved ones with the rustic crusty gourmet pizza like those served in fine dining restaurant? Now you can and you will!

Introducing the tricks from  fermentation to shaping that rustic puffy crust you wanted and above all that, we will be adding delicious toppings and discussing about the endless possibilities of toppings that you could imagine! Come along and join this fun workshop!

 

 

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Date: 17/11/2019
Time: 10 am – 6 pm

Learning outcome for the above recipes :

Students will get hands on experience from fermentation of sourdough to shaping the dough.
Detail explanations of how to build the profile of two different doughs recipes.
How to care for the wild yeast/ sourdough starter.
Students will also bring home a sourdough starter to continue their wild yeast adventure.
Each students will bring home their final baked products

 

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Ciabatta is known as “ Slipper “ in Italy. Ciabatta  bread was founded in Verona Veneto, Italy in 1982  in response to the popularity of French baguettes.

This lovely bread is light often eaten with just Extra Virgin Olive Oil with Balsamic Vinegar or make sandwiches with .

Ciabatta is a very high hydration bread,   what more when making it with wild yeast starter. 

Dat 7/11/2019
Time: 10 am – 6 pm

This workshop,  students will learn how to:

Work hands on with more than 100% hydration sourdough.  
How to develop gluten in such a wet dough,  and how to bulk ferment the ciabatta dough overnight to develop flavor and texture.  
Each students will be taking their own work and a sourdough starter home to start practicing their sourdough breads.
All materials for the workshop will be provided. 
Guided detail step by step methods.

So come and get your hands busy on this challenging yet interesting wild yeast bread series!