Italian Breads
Travel all across Italy in this short course where you will learn to make different types of breads from different flours and techniques found all across Italy. Over the span of two days, you’ll master three distinct recipes, each showcasing unique processing methods and a variety of flours, representing the rich diversity from northern to southern Italy. Requiring only a foundation in basic baking and leavening, you'll dive into recipe preparation, exploring different stages of rising, dough handling, and pre-dough techniques. Learn to cut, shape, and control leavening while understanding temperature impacts and oven types.
Course Schedule
| Class Date | 04 November 2024 / 05 November 2024 |
| Class Session | 2-day Class with 2 Sessions per Day |
| Class Hour | Morning session: 08:30-12:30 hrs. Afternoon session: 13:30-17:30 hrs. |
| Total Hours | 16 hours |
| Class Capacity | 16 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | English |
| Suitable For | Amateurs, bread lovers, people with basic knowledge of breads, flours, and leavening |
| Accomplishment | Certificate of Achievement by The Food School Bangkok |
What you will learn :
- Learn how to transform and modify various dough recipes to suit your creativity and preferences
- Dive into the rich history and cultural traditions behind Italian baking techniques
- Gain practical knowledge on different processing methods and leavening techniques used in Italian baking
- Acquire a comprehensive understanding of traditional Italian breads and how to make them yourself
Italian Breads
- Focaccia with Semola
- Pane Casereccio Laziale (Italian Sourdough)
- Traditional and Olive Ciabatta
Lecturers (Explore the Chefs biography below)
Booking Deadline
25 October 2024
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