This Focaccia and Ciabatta class will be a single day class spanning 3-4 hours. We will go over all things related to these classic Italian breads - mixing, bulk fermentation, cutting, shaping, proofing, and baking. This class will be a hands on demonstration which will (hopefully) provide you with the necessary fundamentals needed to bake these at home. You’ll be able to hand mix, proof, and shape dough that we will bake and taste the following day.
There will be a PDF available of recipes, methods, and temperatures that we go over during the class. You are more than welcome to bring a notebook if you’d like to take notes, and are free to ask any questions you’d like. Following the class you will be able to take home any bread we bake, a 2.2lb (1kg) bag of flour, and a portion of our starter if you’d like some for baking at home.
Outline
Flour Selection & Scaling
Mixing Techniques
Bulk Fermentation
Cutting and Shaping
Proofing
Baking
This class is limited to fourteen (14) total attendees, and each person can reserve up to two (2) spots. First names, last names, and email addresses will be required for any attendees. Due to the limited amount of slots for each class - refunds will not be granted, but you can sell or gift the class to someone else if you’d like.
This Focaccia and Ciabatta class will be a single day class spanning 3-4 hours. We will go over all things related to these classic Italian breads - mixing, bulk fermentation, cutting, shaping, proofing, and baking. This class will be a hands on demonstration which will (hopefully) provide you with the necessary fundamentals needed to bake these at home. You’ll be able to hand mix, proof, and shape dough that we will bake and taste the following day.
There will be a PDF available of recipes, methods, and temperatures that we go over during the class. You are more than welcome to bring a notebook if you’d like to take notes, and are free to ask any questions you’d like. Following the class you will be able to take home any bread we bake, a 2.2lb (1kg) bag of flour, and a portion of our starter if you’d like some for baking at home.
Outline
Flour Selection & Scaling
Mixing Techniques
Bulk Fermentation
Cutting and Shaping
Proofing
Baking
This class is limited to fourteen (14) total attendees, and each person can reserve up to two (2) spots. First names, last names, and email addresses will be required for any attendees. Due to the limited amount of slots for each class - refunds will not be granted, but you can sell or gift the class to someone else if you’d like.
