Course Oristano, 27 and 28 November Banacardo
hours 13:30 to 20:30 (for all both days of the course)
The end time is the course only. If the situation or personal skills, it would require, could be extended.
If you are interested in participating , Or other info, write to:
corsidicucinaepanificazione@gmail.com with the subject ' COURSE Oristano'
or call us at 346 777 86 09.
Wonderful LOCATION : Sa Mola
reported in the guide "Inns of Italy" and "Gambero Rosso".
Via Giardini - Tel. 0783 56 588 - Bonarcado (OR)
La struttura mette a disposizione camere al prezzo of 75 € double, 50 € single. With breakfast.
Program:
Buffet hours 12.30 : (1 Day Course ) optional.
Cost per person: 12 €
Theory:
brief theoretical introduction which will cover the following topics:
Work on the rise, a method of kneading, gluten development, function and importance of the stake and ties glutens, interaction of the ingredients on the dough and proper disposal .
PASTA BRIOCHE - Adriano (recipe published):
Dough kneading machine
technique
function and effects of ingredients
insertion order of the ingredients of the dough and run test of the veil
function and proper performance crease of force and effect on dough, function and duration of rest
ball forming, molding brioche à tête (Tuppo)
function and proper performance of two levels of lock
weaving techniques at 1 and heads
cooking
PANINI semi - Adriano
manual mixing technique
run several folds
Forming
cooking
FOCACCIA PUGLIESE - Paoletta
manual mixing technique for high-moisture products
folds forming
cooking
WHITE PIZZA ROMANA - Adriano
technique of mixing machine and manual
function and effects of
order in which ingredients of the ingredients of the dough and run
function test of the veil and proper performance of the folds and overlapping effects on dough
technical writing
cooking
CROISSANT (final version) - Manual Dough Paoletta
point function of the ingredients of dough and its role
proper performance and function of the "revolutions"
forming forming croissants danish baking pastries
will be made available an adequate number of workstations , so that everyone can alternate the mixes with another participant.
Each participant must bring your own apron.
For the sake of time, will have been cooking some of the products prepared.
total price for the course of 2 days - € 130.00
Registrations will be closed to the achievement of 18 participants.
If conditions permit, the course will end with a pizza Adriano fired in a wood oven!
If conditions permit, the course will end with a pizza Adriano fired in a wood oven!
No comments:
Post a Comment