I Level * Bread Lab

328351The participants will learn how to prepare the "mother dough": with and without salt

Time-outs

The hand-sized

The cooking of the finished product: kneading the relative cooking; wood oven; electric oven, gas oven

Moulding: hand-folding the dough, use of molds

Monitoring the proving cycle: temperature and humidification of dough (bread, pizza, focaccia)

 

The courses are structured into levels based upon ability and knowledge as required by the European Regulation (EQF levels).

A recognized diploma is awarded by the training agency accredited by the Tuscany Region.

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