What Is A Neutral Wire Do

Corso MILANO 29 e 30 gennaio 2011

Corso Milano , 29 and 30 January 2011

LOCATION:

Workshop 57

area Naviglio Grande

Program:

time courses (Both days) : at 13.30
The end of the course is scheduled at 20.30, 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 (recipe published)

Dough machine

technique dough

function and effects degli ingredienti

ordine di inserimento degli ingredienti

conduzione dell'impasto e prova del velo

tecnica di mozzatura e acquisizione della manualità

cottura

inzuppatura e impermeabilizzazione

farcitura

(Previa comunicazione e portando con sé il necessario, chi vorrà avrà la possibilità, di confezionare dei minibabà al limoncello, in barattolo)

BABA’ CON AUTOLISI - Adriano

Autolisi

Tecnica di impasto manuale

prova del velo

conduzione

pieghe di forza

formatura

cottura

inzuppatura e impermeabilizzazione

farcitura

sweet fish brioche dough - Paoletta

manual mixing technique

test of the veil

run

folds of force

forming

cooking

inzuppatura

filling

Technical and management of naturally leavened dough

yeast

refreshments

COMMON BREAD WITH YEAST MOTHER - Paoletta (recipe published)

With the same dough will be made lumachelle Orvieto focaccia or sweet.

(due to time there will be a mixed fermentation)

autolysis

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 freselle Neapolitan

(due to time there will be a mixed fermentation)

autolysis

manual mixing technique

Pleated overlay

forming a strand 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 the ingredients on the dough and proper disposal

- function of pieghe di forza e sovrapposizione ed effetti sugli impasti

- Autolisi ed effetti

- Gestione ed utilizzo del lievito madre

- Utilizzo di farine commerciali e loro miscelazioni, mirate all’ottenimento dell’indice di forza (W) desiderato.

- Effetti sugli impasti di farine di diverso abburattamento (00 – 0 – 1 – 2 – integral)

Each participant will be done free of yeast and a small kit of flour used in the course , courtesy of the Molino Rossetto (00 W400 - W330 00 - 0 10% protein.

Each workstation will alternate two participants.

Each participant must bring your own apron.

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 indicating object 'COURSE Milan 29/30 January'

or call us at 346 777 86 09