Colomba and Italian breads
In this two-day workshop, you'll dive into the world of dough and sourdough (Natural Yeast), starting with the basics of refreshing sourdough and making the first dough for Colomba. As you explore different types of dough, you'll enjoy shaping them into beautiful creations. On day two, you’ll complete the Colomba by adding the second dough, shaping, proofing, and baking it to perfection. You'll also proof and bake other delicious treats like Focaccia Dolce, Brioche, and Bomboloni.
Remark: students need to pick up the products on Monday 21 April
Course Schedule
| Class Date | 19 April 2025 / 20 April 2025 |
| Class Session | 2 day Class |
| Class Hour | 08:30 - 17:30 |
| Total Hours | 16 hours |
| Class Capacity | 12 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | English |
| Suitable For | People that want to learn how to manage sourdough (Natural yeast) and Leavened products. |
| Accomplishment | Certificate of Achievement by The Food School Bangkok |
What you will learn :
- The management of sourdough (natural yeast), how to make the original Italian Colomba, and leavened doughs (Focaccia Dolce, Brioche, Bomboloni).
Colomba and Italian breads
- Colomba
- Focaccia dolce
- Brioche
- Bomboloni
- Creams and Gelatin (Specific for leavened products)
Lecturers (Explore the Chefs biography below)
Booking Deadline
12 April 2025
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