Pirates Of The Caribbean Sheet Music For Alto Sax

COURSE Florence Cantagrillo (PT) - 12 and February 13, 2011

COURSE Florence Cantagrillo (PT) - 12 and February 13, 2011

(30 km. From Florence)

time courses :

ore 13.30 – 20.30 (per tutti e due i giorni del corso)

L'orario di fine corso è puramente indicativo. Se la situazione, o le abilità personali, lo dovessero richiedere, potrebbe essere protratta.

Se sei interessato a partecipare , o per altre info, scrivi a:
corsidicucinaepanificazione@gmail.com indicando object ' COURSE Florence February 12 to 13'
or call us at 346 777 86 09.

PRICE total for the course of 2 days - € 130.00 - the and registration will be closed to the attainment of 15 participants.

LOCATION : fantastic charming residence Podere di Toscana worth visiting the site and photo gallery

The Farm House charm of Tuscany

The farm is a small village Cantagrillo, just 30km. from Florence, where nature, landscape and fine materials used for restoration are the ingredients for a special holiday immersed in history and beauty of Tuscany.

It is located in Via Baco, 153 to Cantagrillo (Pistoia)
The gentle Lady Loli provides some rooms, at a price of 110 € and 130 € the double or triple the suite, with breakfast.

To make a reservation please contact Margaret Charming Houses to t el. 081 19517744 or mob. 339 1301500

Program:

Buffet 12.30 am : (optional) -

Cost per person: 15 €

The buffet prepared by Ms. Loli provides:

Saturday:

Soup Lucca (white cannellini and spelled)
roast pork with turnip tops agrodocle

stewed pears baked with plums

Sunday: Pumpkin Risotto

sausage with mashed chestnuts
orange salad
buccellati sauce with berries

Program:

techniques and management of soft dough

BABA 'TRADITIONAL - Adriano (recipe published)

Dough machine

technique dough

function and effects of 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 strength

forming

cooking

inzuppatura and waterproofing

filling

SWEET PEACHES brioche dough - Paoletta

manual mixing technique

test of the veil

run

folds of force

forming

cooking

inzuppatura

filling

Technology and Management 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 mixed fermentation)

Autolisi

Tecnica di impasto manuale

Pieghe di sovrapposizione

Formatura a filone o pagnotta

Formatura freselle

Cottura

Nel corso delle preparazioni verranno trattati i seguenti argomenti:

- Cenni sulla chimica degli impasti

- stages of baking, kneading method

- gluten development

- function and significance of the episode and links gluten

- interaction of ingredients on bodies and their proper management

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

- autolysis and effects

- Management and use of the yeast

- Use of commercial flours and mixtures thereof, to obtain the index targeted power (W) you want.

- Effects of different mixtures of flour sifting (00 - 0 - 1 - 2 - Full)

Each participant will receive a free copy of yeast and a small kit of flour used in the course , courtesy of the 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.

Per esigenze di tempo, potrà essere portata a cottura una parte dei prodotti preparati.

Verranno rifiniti (bagna e farcia) solo i prodotti consumati sul posto.

edit the 15.01.2011: We apologize to all the readers and those who have already submitted their entry, for writing that would be made at the end of the evening, the pizza .

Unfortunately you can not , as we have just been informed by the property that the oven is a wood burning type, but separate, totally unsuitable for true Neapolitan pizza.