Cooking Practical bread-making course in Sassari
Region: Sardinia Locality: Sassari
from: 20 May 2024 Duration: 18 hours
Availability and Prices Request
REGISTRATION OPEN FOR THE PRACTICAL BAKERY TRAINING COURSE ORGANIZED IN SASSARI - PAYMENT COURSE (request information) DATA SHEET • Duration: 18 hours, 6 lessons. • Teacher: Baker. • Educational material: Educational handouts, recipe books and baking kits. • Location: The course will take place in an equipped oven or laboratory. • Title: Certificate of Training Attendance is issued. DESCRIPTION The practical bread-making course teaches the basics of bread-making (flour types, fermentations and related basic techniques), the management of hand dough, demonstration and practical tests, recipe application, tasting and product criticism. WHO IS IT FOR? The practical bread-making course is aimed at all those who are passionate and curious about bread and who want to learn the basics of making these specific baked products themselves; food sector workers and/or owners of food&beverage businesses; candidates with a hotel diploma or specific technical characteristics. PROGRAM (18 hours - 6 lessons) • Explanation of the various types of flours, their w and strength. • Types of leavening: classic leavening and hints of sourdough. • Direct and indirect doughs. • Making bread 1st step, selection and explanation of the flours used, production and conservation. • Making bread 2nd step, kneading bread with the direct method, shaping, kneading and cooking. • Production of different types of bread with the "biga" or "poolish" method and with the direct method. • Production of different types of bread with innovative techniques (wholemeal bread, biove with the indirect method, baguette with the autolysis method, stretched French bread with re-milled semolina, mixed yeast bread, etc. ). • Production of regional bakery products. OBJECTIVES, STRENGTHS AND SKILLS The objective of the course is to understand the basic processes of bread making and the world of white bread. Topics capable of giving autonomy in the processing of raw materials and management of dough, leavening and cooking will be covered. At the end of the training course the learner will have understood: • Flours and their uses; • What is yeast, sourdough (outline) and their applications; • Practical and theoretical knowledge of classic ferments such as biga and poolish and their derived recipes. WHAT WILL BE THE STEPS AFTER REQUESTING INFORMATION? Request more information, without obligation! As soon as we receive your request, you will be contacted by the training contact who will provide you with all the details of the course, give you information on the methods, programme, times and location, registration form and payment methods.