The first course will be covering two breads:
1. A very popular Italian household bread, “PANE CASALINGUA”, which uses a preferment and sour mix comprising mostly milk. The milk makes the bread soft whilst the preferment adds flavour and texture. It is also my favourite dough to work with; soft, spongy and easy to manipulate.
2. An enriched bread, “PARKERHOUSE BREAD”, which uses eggs, butter and milk to enrich what would otherwise be a simple white bread dough. Like the Pane Casalingua, this dough is very nice to work with and can be shaped into a multitude of different shapes, some of which will be demonstrated during the class.
This is a class, not a demonstration i.e. you will be required to get your hands wonderfully ‘dirty’ so to speak. I want each person to walk away with a feel for every stage of a bread’s development so products from each stage will be supplied in order to save time. The class will take between 60-90 minutes. Each baker – yes, that means you:) – will be walking away with a finished product to sample at home.
You can book or make enquiries through 044 382 3667. Cost is only R50.
Looking forward to your good company.
Daniel the Baker Man:)
Chaplin’s Bakery in Woodmill Lane