This workshop is for those who want to learn theoretically and practically how to make at home a healthier dough – without commercial yeast, from where you can prepare different dishes, specific to Italian Bakery. We will do together bread / pizza / ciabatta, focaccia, grissini – specialties that we willprepared from a common denominator: the dough prepared with natural yeast – maia.
Throughaprons, bowls, flour and special ingredients, the participants will be entertained and willlearn step by step how to prepare traditionally a tasty and healthy bread.
During the workshop, the students, more or less dusted with flour, will be guided and taught the techniques for handling dough, leavening phases, temperature and cooking time in the oven.
In an atmosphere of joy, they will serve a delicious snack of what we bake during the workshop!
WORKSHOP DETAILS “Bread / Pizza / Italian specialties prepared with natural yeast – maia”
We will learn to prepare the basic dough, we will bake and we’ll taste Italian specialties prepared with “natural yeast”, yeast that Anglo-Saxons calls it “starter” or “sourdough”, the French calls it “levain” and our grandmothers called it “leaven” “lump” or “Maia” – depending on the country area they came from.
Bread and dough obtained like this, had an unmistakable flavor and aroma. Through this workshop and the smell of new baked bread will remind us of the bread baked in our childhood by our grandmothers in the countryside.
In the end, the participants will take the bread dough to bake it in the oven,will have recipes, instruction sheet and tools so they can begin immediately after the class to make their own bread whenever they want!