Corso Milano, 19 and 20 March 2011
LOCATION:
Workshop 57
Naviglio area great
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.
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 Milan March 16 to 17'
or call us at 346 777 86 09.
Program Leavened Pasquali "
techniques and management of complex leavened.
Date le caratteristiche di alcuni impasti, la realizzazione di: colomba – pizza pasquale al formaggio – pizza pasquale dolce, sarà effettuata esclusivamente a macchina.
Per l’occasione saranno messe a disposizione da tre a quattro impastatrici Kenwood, alle quali si alterneranno gruppi di 4 – 6 partecipanti.
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)
Rinfresco del lievito madre
Primo e secondo impasto a macchina
Tecnica di impasto
Funzione ed effetti degli ingredienti
Ordine di inserimento degli ingredienti
Conduzione dell'impasto e prova del velo
Giornata seguente:
Pirlatura
Graduation
Glassatura
Cooking
of EASTER PIZZA DOLCE - Paoletta (recipe published)
Dough machine
order to insert the ingredients
Test run of the dough and the icing
Pirlatura
Forming
Cooking
of EASTER CHEESE PIZZA ( 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
Rullatura
Formatura e farcitura
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 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
- Utilizzo di farine commerciali e loro miscelazioni, mirate all’ottenimento dell’indice power (W) you want.
- Effects of different mixtures of flour sifting (00 - 0 - 1 - 2 - Full)
Ad ogni partecipante verrà fatto omaggio di lievito madre e di un piccolo kit delle farine utilizzate al corso, gentilmente offerto dal Molino Rossetto (00 W400 – 00 W330 – 0 10% proteine).
To manual work at each work station will alternate two participants.
Each participant must bring your own apron.
For the sake of time, may be increased to cooking some of the products prepared.
Some firings will be carried over beyond the end time
PRICE total for the course of 2 days - € 135.00
Registrations will be closed to the achievement of 14 participants.
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