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CORSO Pavia, San Biagio di Garlasco - 22 e 23 gennaio 2011

COURSE Pavia, San Biagio Garlasco (45 km. from Milan) - S.22 D.23 and January 2011

Location: the splendid villa in the mythical Valeriano

time courses: hours 13:30 to 20:30 (for both days of the course)

The end time of the course is only for reference. If the situation or personal skills, it would require, could essere protratto.

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 of the dough and run test of the veil

technique and acquisition of manual docking

cooking

inzuppatura and waterproofing

filling

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

BABA 'WITH autolysis - Adriano

autolysis

technology mix Manual

test of the veil

run

folds of force

forming

cooking

inzuppatura and waterproofing

filling

PEACHES SWEET brioche dough - Paoletta

manual mixing technique

test of the veil

run

folds of force

forming

cooking

inzuppatura

farcitura

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 toscane

( per esigenze di tempo verrà effettuata una fermentazione Mixed )

autolysis

manual mixing technique

Pleated overlay

Molding strand

Forming lumachelle or schiacciatine

Cooking

CAFON BREAD WITH YEAST MOTHER - Adriano

With the same dough will be made the Neapolitan freselle

( for reasons of time there will be a mixed fermentation )

autolysis

Technique of impasto manuale

Pieghe di sovrapposizione

Formatura a filone o pagnotta

Formatura freselle

Cottura

Al termine di ogni giornata verranno trattati i seguenti argomenti:

Cenni sulla chimica degli impasti

fasi della panificazione

metodo di impastamento

sviluppo del glutine

funzione ed importanza dalla puntata e dei legami glutinici

interaction of ingredients on the dough and proper disposal

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

autolysis and effects

Management and Use of yeast.

commercial use of flour 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 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, will be brought to the cooking part of prepared products.

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

Total price for the course of 2 days - € 130.00

Registrations will be closed to the achievement of 18 participants.

If you are interested in participating , or for other info, write to:
corsidicucinaepanificazione@gmail.com with the subject ' COURSE Pavia'
or call us at 346 777 86 09.