ARTISAN BREAD MAKING II
With the great success of our ARTISAN BREAD MAKING I, we were hesitant to change it in any way. So we decided to make a whole new class! Now we will be offering both.
Of course, the main objective is, as always, to inspire you with these four simple ingredients that with a little magic and your passionate attention turn into bread. And with just a few variations, it turns into an Italian style crusty exterior with most spongy interior to hold the olive oil; and sometimes it becomes a smooth butter rich egg-y texture that is slightly sweet as in French brioche; and sometimes, with fingers crossed, and the right training, we make a French baguette that is crusty enough to sand straight up in the air without bending and yet has an interior so soft and sweet that while still warm with butter transports us back to the banks of the Seine where we had our first baguette.
Yes, that is what we are going to do in this our second course, called ARTISAN BREAD MAKING II.
As in our ABM I class, we will serve you lunch with all the breads and a bit more. Check out the menu.
Grape Fococcia (schiacciata all’uva) (this will be dessert)
Pizza and flat breads
Artisan bread of the Paglia region of Italy
Biga, Italian name for natural yeast starter
Traditional dry yeast BRIOCHE
Grilled Chicken Pizza
with grilled romaine served with Caesar dressing
Sweet grape focaccia
BIGA STARTER* (making starter for Italian bread making)
GRILLED ROMAINE WITH CAESAR STYLE DRESSING
PIZZETTE, PIZZA, (Pane al PIZZA, also used for flat bread)
Any of our shows or class experiences can be designed just for your private party. (*) Imagine having a room of your friends watching and dining during the Dinner Show or with aprons on and hands into the dough during a private PASTA 101 semi-hands-on class. Private experiences can be arranged by speaking directly with one of our representatives. See our CUSTOM EVENTS page to learn more about the possibilities.
(*)Private groups of ten or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional. Groups of 11 or more constitute a private event, and our pricing for those experiences depends upon the date, number in the party, type of experience, and of course, the menu. A service fee is always applied.