Italian Bread
Local gemAbout this event
This class will teach you how to handle the high hydration necessary to bake the perfect focaccia and a light and airy ciabatta, with hands-on practice using “stretch and fold” and “coil fold” techniques for gluten development. You’ll also bake a spiced wholemeal fig loaf that makes wonderful toast, combining the flavour of wholemeal flour, the aroma of mixed spice and the soft juiciness of warm figs. Rachael will demonstrate schiacciata – a sweet, fruited focaccia flavoured with orange, lemon and vanilla.
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This event was originally posted by Abergavenny Baker. Visit their site for the latest details.
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