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Bread, Pizza & Leavened Dough Course in Bologna from 23 September 2017

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Cooking Bread, Pizza & Leavened dough course
Region: Emilia - Romagna Locality: Bologna
from: 23 September 2017 Duration: 2 weeks
Availability and Prices Request
We will learn how to make a good home-made bread with beer yeast – using the BIGA – and what are the tricks-and-secrets to adopt even in a home-made environment. During the course Boris Zucchini will explain the correct technique to knead and will be made: bread, pizza, pizzette, burberry, focaccia, crescenta and gourmet panettone. Course topics: Basic elements of the dough: flour qualities BIGA: direct and indirect dough Oven characteristics, how to cook the different products How to freeze doughs At the end of each lesson there will be a tasting of dishes prepared during the course with a glass of good wine.

otto in cucina

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