Bread Master Class Program

From 13th till 15th of June, 2017, is going to take place Bread Master Class with Chef Presiyan Petrov.

Time: from 9:00 till around 20:00

Price for the course:
– 1 day course 120 BGN
– 2 days course 200 BGN
– 3 days course 270 BGN

Program details:

Day 1 :

• Intro and theory with short presentation about baking and the bakery life
• Short theory on difference between artisan baking and industrial baking
• Practical Hands-on training
• White Breads with roller milled flour – Country Breads
• Italian Bread with high hydration – Ciabatta, Focaccia
• French Bread – Baguette
• Critical Analysis

Day 2:

• Intro and theory on grains, milling and wholegrain flours
• Short theory on enzymes, proteins and autolysis method
• Practical Hands-on training
• Wholegrain breads with roller milled flour – Country Wholewheats
• Modern American Wholegrain breads – Tin bread
• Modern Australian Wholegrain breads – Wholegrain Baguette and Rye
• Critical Analysis

Day 3:

• Intro and theory on the relationship between dough and additives(sugar, butter, eggs and so on)
• Short theory on baker`s percentage, calculating recipes and incorporating fats in the dough
• Practical Hands-on training
• Traditional French Brioche and Modern Australian Brioche
• Modern Brioche buns – sweet and savory
• Modern Sweet buns – with chocolate, with dried fruits or with honey
• Critical Analysis

For more information call +359 885 398 632, Dona Dimitrova or write an email to: office@culinaryartseurope.com