Antico Molino Rosso organizes “Master” on white art and dark art, with the aim of introducing the world of BIOLOGICAL applied to white and wholemeal breadmaking.
200 / 250w organic and semi-wholemeal flour, 24 hours leavening, tomato spread, second leavening, pre-cooking and systematic method will make you a great professional, of great excellence.
The course lasts 8 hours: from 9:00 to 17:00.
Moments of a theoretical and practical nature will alternate. The theory will focus on organic farming, on the specific characteristics of the wheat, on the flour and on the deepening of the techniques of use. During the practice, the participants will work on the dough, on the spread and on the baking of the pizza in a pan from organic farming.
During the course only dried sourdough starter with dry yeast will be used as yeast, so we will not use brewer’s yeast or fresh yeast.
The number of participants for each session is limited, so you can follow all in the best way.
participants will be issued the jacket Antico Molino Rosso