Description: This two-day bread course teaches participants how to make various types of bread, including Ciabatta, Focaccia Barese, Quick Breads, and Sourdough Starter. The Ciabatta is an Italian flatbread typically made with flour, water, salt, and yeast. Quick bread, such as biscuits and scones, do not require time to rise. A sourdough starter is a mixture of flour and water used to make sourdough bread. You will create your starter in class, learn to feed and care for your starter, and take it home to make your own sourdough bread Focaccia Barese is a traditional focaccia from the Puglia region of Italy. This high-hydration dough uses a potato to create a surprisingly light and airy bread. It is doused in high-quality extra virgin olive oil, and ripe tomatoes and black olives are typical for this regional focaccia. This course will cover the process of making each type of bread, including the ingredients and techniques used, as well as tips for achieving the best results. Price is Per Person is for 2 Days
