Dr Patricica Bath Husben

Corso BARI, Noci 20-21 aprile

Course BARI, April 20 to 21 nuts

time courses:

hours 15:30 to 22:30 (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 be extended.

If you are interested in participating , or for other info, write to:
corsidicucinaepanificazione@gmail.com with the subject ' COURSE Nuts April 20 to 21'
or call us at 346 777 86 09.

LOCATION : Colonial The Mandra

MASSERIA LA MANDRA

Zone B, 102 - Tel +39.080.49.49.882 - Noci (BA)

Program:

Buffet 12.30 am : (optional)

Cost per person: 12 €

The buffet includes: in preparation ...

Program Leavened Pasquali "

techniques and management of complex leavened.

Given the characteristics of some bodies, the creation of: Dove - Easter cheese pizza - pizza Easter dessert, will be carried out only at a .

for the occasion will be made available three to four mixers Kenwood, which will alternate groups of 4-6 participants.

Some firings will be carried over beyond the end time

Colombo sourdough - Adrian or (recipe published)

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

Refreshment Yeast mother

first and second kneading machine

technique dough

function and effects of ingredients

order to insert the ingredients

Conduzione dell'impasto e prova del velo

Giornata seguente:

Pirlatura

Forming

Chocolate

Cooking

PIZZA di PASQUA DOLCE – Paoletta (ricetta inedita)

Impasto a macchina

order to insert the ingredients

conduction test of the dough and icing

Pirlatura

Forming

Cooking

of PIZZA Easter cheese (a mixed fermentation) - Paoletta (recipe published)

Dough machine

order to insert the ingredients

conduction test of the dough and icing

Pirlatura

Forming

Cooking

casatiello NAPOLETANO - Adriano

manual mixing technique

Rolling

forming and filling

Cooking

During preparations covers the following topics:

- Work on of chemical mixtures

- 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

- funzione delle pieghe di forza e di sovrapposizione ed effetti sugli impasti

- Gestione ed utilizzo del lievito madre

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

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

Ad ogni partecipante verrà fatto omaggio di lievito madre e di un piccolo kit delle farine utilizzate al corso , gentilmente offered by Molino Rossetto (00 W400 - W330 00 - 0 10% protein).

For manual processing, 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.

Some firings will be made over time End of course

PRICE total for the course of 2 days - € 135.00

Registrations will be closed to achieve of 18/20 participants.