Italian Breads

ICIB

Italian Breads

Making Artisan dough from scratch we take you through 5 different regions of Italy and celebrate the many different types of bread each offer. 
DUE TO COVID 19 RESTRICTIONS CLASSES HAVE BEEN PUT ON HOLD FOR THE INTERIM

Introduction

In this class, we make slow leaven bread from scratch. Learn the art of mixing flour and yeast to make your own pre-ferments for that sourdough flavour.

We will make long artisan loaves as well as small panini, pizza and focaccia. We will also explore:

Ciabatta
Mini Panini for all occasions
Pizza Napoletana
Pizza Fritta
Panzerotti
Focaccia Pugliese
Semolina Loaf

Please bring a large container to take your bread home.

Upcoming Workshops

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WRCC course guide for term 3

Course guides

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Useful links

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