Artisan Breads: From Bread Dough to Ciabatta

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Artisan Breads: From Bread Dough to Ciabatta
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From Fri 28 February 2020 to Sat 29 February 2020
From Friday 28 February 2020 to Saturday 29 February 2020
8:30 PM - 2:00 AM
Ended

Perfect your kneading and bread-making techniques with the support of our chef in this one day weekend course. Making your own bread from scratch is a wonderful skill to have, and you'll gain recipes and techniques you can use again and again.
At the end of the day you will come away with a large amount of fresh delicious bread to take home and enjoy sharing.
You'll learn about working with different types of yeast, recognise and understand the important stages in bread making, and specialist techniques such as working with a starter and different loaf shapes.
Recipes included in this course:
- Basic bread dough
- Plaited white bread
- Sourdough
- Ciabatta
- Farmers Bread

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customs street west viaduct 104
new zealand school of food and wine level 3, auckland, cbd, new zealand
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customs street west viaduct 104
new zealand school of food and wine level 3, auckland, cbd, new zealand
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