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