This is a short 3-day class. It is for all the fans of real artisan bread.
An introduction to the principles and techniques used in the preparation of high-quality bread, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions and custard ratios, and preparations. During this class you will learn different bread and bread-roll preparation methods with Chef Presiyan Petrov.
Prices – upon request.
Starting Dates – June 2017