Sourdough Bread Baking Anual Training
TEACHERS: DIEGO VERAS, FELIPE GONZALEZ
Forming the Baker's Office: entering a workman once a week and sharing the PROCESS of bread can be transformative.
"Bakers are carpenters, bakers, scientists, carriers, chemists, cooks, meteorologists, sculptors and even a little gymnasts; bakers are the decathletes of gastronomy... The baker has to think of factors beyond the visible, the subtle variables of wet and temperature, in the whim of the winds. The bakery is the ultimate culinary art as it combines in a two-ingredient product (flour and water) all knowledge." People's Bread, Ibán Yarza
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DURING 32 PRACTICAL THEORIES WILL KNOW AND INCORPORATE ALL THE TOOLS AND PARAMETERS NECESSARY TO MAKE A GOOD ARTISAN PAN OR TRANSFORM INTO A PAN ARTISAN.
IF YOU ARE A PROFESSIONAL OF THE SCHOOL YOU WILL GET A NEW FOCUS ON NATURAL FERMENTATION TECHNICALS, AGROECOLOGY INSUMOS, USE OF SOME TRADITIONAL CEREALS AND ON EVERYTHING, UNDERSTAND HOW OUR ELECTIONS IN THE HEALTH OF OUR DINERS.
IF YOU START YOUR WALK IN THE SCHOOL, THIS COURSE WILL GENERATE SOLID BASES IN YOUR PANADERO. THAT WILL NOT ONLY BE REFLECTED IN TECHNICALS AND STYLES OF PANES BUT ALSO IN TERMS OF SUSTAINABILITY, ECOLOGY, NUTRITION AND CULTURAL IMPACT
WE START STUDYING YOUR THREE BASIC INGREDIENTS (HARINA, WATER AND Salt) AND YOUR LIVING SPIRIT: LEVADURAS AND BACTERIA.
CONFECTION of bread: from the cultivation of seeds
up to the loaf /dIFERENTES TYPES OF GRANANDEs AND ITS ECOLOGY/ grindings/ principles of fermentation and its different types / commercial yeast and its correct UTILIZATION / pre ferments : biga (classic ciabatta) and poolish (Baguette)
wild fermentation/ sourdough :its effects on the structure of the mass and its acidification/ regulation of the ENZIMATIC/ BIOQUOMICA activity of the sourdough/
AMASADO : INTRODUCTION TO THE FUN STYLES / SENSORIAL ANALYSIS / RECORDS ON THE AMASADO PROCESS / TRAINING TECHNICALS ( GREADO) : FUNCTION, TECHNICAL AND CONTROL.
HORNEADO: DIFFERENT TYPES OF OVENS, ITS FEATURES AND SOLUTION TO THE COMMON THEMES THAT MAY BE PRESENT IN A WORK.
PANE SFAMILIES: PLANES/ FOCACCIAS/ BOLLOS/ BARS/ MOLDES/HOGAZAS
SLOW FERMENTATION PIZZAS
CENTENO'S MOTHER MASS AND CLASSIC CENTENO PANES
COMPLETE PANES:GREAT / GERMINATED / DEHYDRATED / GREAT MALTEATED. ENRICHED PANES / PANADERA PASTRY : BRIOCHE / CHALLAH / BABKA / ROLLS
PANES WITHOUT GLUTEN/:USE OF TEFF, MÁICES, SORGO , SARRACENO AND LEGUMBRES HARINAS / BASIC CONCEPTS OF FERMENTATION OF ALTERNATIVE HARINAS
HARINAS MIX: QUALITIES AND FEATURES
CORRECT USE OF PESESANTES AND GELIFICANTS / PRE - FERMENTATION OF HARINAS / STRUCTURES WITHOUT GLUTEN / FLAT PANES / BARS / MOLDES / PIZZAS AND HOGAZAS.
The annual training in ARTESANA BAKERY WITH MOTHER MASS, IS FORMED BY 32 CLASSES OF 2.30 HOURS, DIVIDED IN TWO MODULES.
- MODULO 1 , STARTS APRIL 6/7 TO
- MODULO 2 , STARTS
DAYS AND TIMES:
- MONDAY FROM 19.00 TO 21.30 HOURS
- TUESDAY FROM 10.30 AM TO 13.00 HOURS
- MODULO 1 , STARTS APRIL 6/7 TO
The value of the ANNUAL Training is: ARS $35,000 + iva / FOR QUARTER
FINANCING: THE TOTAL PAYMENT OF THE ANNUAL COURSE MAY BE MADE IN UP TO 4 FEES THROUGH MARKET PAYMENT
IF YOU ARE NOT IN ARGENTINA, YOU CAN BOOK THROUGH PAYPAL AND THE BALANCE CANCEL IT IN CASH IN USD AT THE START OF THE COURSE.
The value includes:
the annual training in artisan bread with sourdough, is aimed both at professional bakers who have not explored the natural fermentation bakery and amateurs, curious or undertakers who want to achieve the best bread in their kitchens.
- THEY ARE PRACTICE CLASSES.
- ALL INSUMOS AND TOOLS TO WORK IN CLASSES ARE INCLUDED IN THE VALUE
- WE DELIVER CERTIFICATE OF ATTENDANCE
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We shared the interview we did to Sandor Katz, a revivalist of fermentation, during his visit Estudio Cruo.
The amount that has been deposited, transferred or paid by any means will not be refunded in any case. Cancelling up to 5 days before the date of the course, the balance remains in favor for upcoming courses, seminars, workshops or classes, for the next 30 days.