How Many Calories Are In Chicken Cury

Corso MILANO 26 e 27 gennaio 2011

Corso Milano, 26 and 27 January 2011

LOCATION:

Workshop 57

area Naviglio Grande

Program:

time courses (both days) : at 17.00
The end of the course is scheduled at 22.30, but is merely indicative. If the situation or personal skills, it would require, could be extended.

techniques and management of soft dough

BABA 'TRADITIONAL - Adriano (unpublished recipe )

Dough machine

technique dough

function and effects ingredients

insertion order of ingredients

test run of the dough and the icing

technique and acquisition of manual docking

cooking

inzuppatura and waterproofing

filling

(notice and bringing with them the need, who will have the opportunity to pack the minibabà limoncello, in jar)

BABA 'WITH autolysis - Adriano

autolysis

manual mixing technique

test of the veil

run

folds of force

forming

cooking

inzuppatura and waterproofing

filling

sweet fish brioche dough - Paoletta

manual mixing technique

test of the veil

run

folds of force

forming

cooking

inzuppatura

filling

Tecnica e gestione di impasti a lievitazione naturale

LIEVITO MADRE

rinfresco

PANE COMUNE CON LIEVITO MADRE – Paoletta (ricetta inedita)

Con lo stesso impasto verranno realizzate lumachelle orvietane o schiacciatine dolci.

(per esigenze di tempo verrà effettuata una fermentazione mista)

Autolisi

manual mixing technique

Pleated overlay

Molding strand

Forming lumachelle or schiacciatine

Cooking

peasants and BREAD WITH YEAST MOTHER - Adriano

With the same dough will be made the Neapolitan freselle

(due to time there will be a fermentation mixed)

autolysis

manual mixing technique

Pleated overlay

Molding loaf or loaf

Forming freselle

Cooking

during the preparation covers the following topics:

- Work on the chemistry of dough

- stages of baking, kneading method

- gluten development

- function and significance of the episode and links gluten

- interaction of ingredients on their bodies and proper management

- function of the folds of force and effect on dough and overlap

- autolysis and effects

- Gestione ed utilizzo del lievito madre

Ad ogni partecipante verrà fatto omaggio di lievito madre e di un piccolo kit delle farine utilizzate al corso , gentilmente offerto dal Molino Rossetto (00 W400 – 00 W330 – 0 10% proteine.

Ad ogni postazione di lavoro si alterneranno due partecipanti.

Ogni partecipante dovrà portare con se il proprio grembiule.

For the sake of time, may be increased to cook some of the products prepared.

will be finished (and stuffing wet) only the products consumed locally.

PRICE total for the course of 2 days - € 130.00

Registrations will be closed to the achievement of 13 participants.

If you are interested in participating or for more info, write to :

corsidicucinaepanificazione@gmail.com with the subject 'COURSE Milan of 26/27 January '

or call at 346 777 86 09