Course code: ICXR003P
Subject area: Cookery
Study level: Part Time
Course level: U
7:00pm - 9:00pm
3rd Nov 2020 - 24th Nov 2020
01235 555 585
Mariella Bliss has been successfully baking and selling Focaccia and Ciabatta for over 15 years. Come and learn the secret of Italian bread making using a starter or handling a very wet dough for light but fully flavoured bread.
Learn more about some of these traditional recipes: Pagnotta rustica, Focaccia, Ciabatta, Tuscan Schiacciata with Grapes and Vin Santo, Breadsticks, Pugliese Bread, Neapolitan Pizza, Brioche and the Best Amalfi Doughnuts!
Please bring the following with you on the first night to make Pagnotta, a simple rustic loaf of bread:
Ingredients needed: 250g strong white bread flour 50g whole meal flour3g fresh yeast (or 2g dried yeast )195g water6g salt Optional: pumpkin and sunflower seeds
Equipment needed:1 large bowl1 wooden spoon1 measuring jugFoilTea towelApronDough scraper Scale Cling film
The bread will be made at the class but baked at home to allow proper slow fermentation, so at home you will also need extra four, a baking tray or 1 pound bread tin.
Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.
You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.
16 - 18 Fee
Tution Fee: £56.00Exam Fee: £0.00
Total Cost: £56.00
19+ Reduced Fee
Tuition Fee: £33.60Exam Fee: £0.00
Total Cost: £33.60