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EASY HOME BAKING: ITALIAN ARTISAN BREAD: NEW!

Join us in these two days “Artisan Italian bread making”

Two days workshop (no demonstrations, you are going to have your hands “dirty”. ALL SKILLS ARE WELCOME.

We will discover how easy is to produce our own bread using dry active yeast, fresh yeast AND sourdough.

SAM’S PROGRAM: BREAD MAKING WITH DRY ACTIVE AND FRESH YEAST.

From 9.00 to 13.00

Locations: LONDON: Christ School Richmond, Queen’s Rd, Richmond upon Thames TW10 6HW.

KINTORE: 34 School rd AB51 0UX

When:

15-16 of June 2019 (LONDON LOCATION)

27th of October 2019 (KINTORE LOCATION)

We will cover:

1. The flour, the gluten, unrefined vs. refined flour, choosing the right mix.
2. Tools and equipment.
3: Kneading techniques: “No knead”, classic knead, how to use bread machines and bake a loaf using cast iron pan
3. Projects: Mantovane (Italian dinner rolls), Ciabatta, Focaccia (classic and gourmet), rustic bread loaf using cast iron casserole: from your dough to the final product.
GIULIANA’S SOURDOUGH PROGRAM
From 14.00 to 18.00

Locations: LONDON: Christ School Richmond, Queen’s Rd, Richmond upon Thames TW10 6HW.

KINTORE: 34 School rd AB51 0UX

When:

15-16 of June 2019 (LONDON LOCATION)

27th of October 2019 (KINTORE LOCATION)

1. The flour, the gluten, unrefined vs. refined flour, choosing the right mix.

2. How to prepare a starter, use and preserve it healthy and active.
3. Stretch and fold techniques, how to use the dough scraper to give the
right shape to your loaf AND how to use the blade to score beautiful designs on your bread.
4. Projects: White sourdough bread loaf and focaccia.

Cost: £115 p/p . Includes refreshments, recipes book AND a bag full of delicacy to take at home, included Giuliana’s active Sourdough.

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Giuliana
Sourdough specialist

I am from Sicily, passionate about cooking and baking.

My degree in Economics and my recent involvement in Energy Communities researches brought my attention to how urgent is to tackle NOW problems related to climate changes and working on a possible solution.

My sourdough reflects my philosophy about how is important of being self-sufficient as much as we can, relying on our hands and passion on what we love the most: taking good care of our families and yourselves.

My home is in Brussels now, with my families and my cat Griselle and here is where I run my workshops.

brusselsbakingclub@gmail.com
Samantha Pack
Bread maker specialist/cooking instructor

Born and raised in Italy, English heritage, I am traveling since 2003, moved in three different Continents. In Egypt first, then Alaska and now Scotland.

During my stay in these such different Countries, I learned how important is to be able to recreate my own Gastronomy (which is Italian) leaving the "door" always open to all the local influences I've been in contact with. And for all of them, bread is the common factor.

Primary teacher diploma, once settled in Scotland I've decided to enroll at the local college (NEscol, Aberdeen) and in 2015 I graduated Professional Chef. Now, my several "hats" allow me to run cookery projects for adults and for the schools and I am surrounded by people eager to learn how to cook simple and clean food.

Bread making is my passion and I use fresh brewers' yeast and dry active, finding these two method perfect for those who have a very busy life but still want to enjoy the art of bread making.

https://www.facebook.com/cookwithsamantha/?ref=bookmarkswww.cooksdayoff.co.ukinfo@cooksdayoff.co.uk