TRADITIONAL & ARTISAN BREAD BAKING

Traditional and Artisan Bread Baking
August 22-24, 2018 I 8am to 5pm

PSB Mentor Boy Ng
Course Fee: P6,000.00
Venue: Filipino-Chinese Bakery Association Inc. Research and Training Institute, 1967 Rizal Avenue, Sta. Cruz, Manila cor. Herrera St. beside PNB Bank

COURSE OUTLINE:

DAY 1
Introduction to Traditional Baking Process
Flour for Traditional Baking Process
Yeast – Pre Ferment

Workshop
-Poolish for Ciabatta/Panini Bread
-Sponge for Traditional Pan De Sal
-Pre fermented for Pain de Mie Bread
-Poolish for Mango Buckwheat/Wholewheat bread
-Levain for California Sour dough crisps

DAY 2
The Science & application of sourdough based pre-ferments

Workshop
-Beer Bread
-Sponge for Dinner roll
-Biga for Focaccia breads
-Levain for Pumpernickel bread
-Poolish for Rustic Filone
-Sponge for Corona Dulce

DAY 3
Baking Trends

Workshop
-Poolish for Bolillos breads
-Sponge for Fougasse with cheese and bacon
-Sponge for Muesli breads
-Levain for San Francisco sour dough bread
-Levain for Sourdough whole wheat bread

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