Gay Cruising Spot In Durham , Nc

Corso Bergamo, 12 e 13 marzo 2011

COURSE BERGAMO, 12 and 13 March 2011

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.

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

corsidicucinaepanificazione@gmail.com with the subject ' COURSE Bergamo 12-13 March '

or call us at 346 777 86 09.

Program Leavened Pasquali "

techniques and management of complex leavened.

Given the characteristics of some bodies, the creation of: Dove - Easter cheese pizza - pizza Easter sweet will be made only machine.

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

Some firings will be carried over beyond the end time

Colombo sourdough - Adrian or (recipe unpublished)

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

Refreshment of the yeast

first and second kneading machine

technique dough

function and effects of ingredients

order to insert the ingredients

conduction test of the dough and icing

Day the following:

Pirlatura

Formatura

Glassatura

Cottura

of EASTER PIZZA DOLCE - Paoletta (recipe published)

Dough machine

order to insert the ingredients

conduction test of the dough and icing

Pirlatura

Forming

Cooking

of EASTER CHEESE PIZZA (a mixed fermentation) - Paoletta (recipe published)

Dough machine

Order Entry ingredients

conduction test of the dough and icing

Pirlatura

Forming

Cooking

casatiello NAPOLETANO - Adriano

manual mixing technique

Rolling

forming and filling

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

- depending on the strengths and folds and overlapping effects on dough

- 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 - W330 00 - 0 10% protein).

For manual processing, each workstation will alternate two participants.

Each participant must bring your own apron.

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

Alcune cotture verranno effettuate oltre l’orario di fine corso

PREZZO complessivo per il corso di 2 giorni - € 135,00

Le iscrizioni saranno chiuse al raggiungimento di 18 partecipanti.