THE ENROLMENT IS CLOSED

This course is intended for people who especially admire the art of tasting bread, an art that is losing importance due to the industrialization of bakery.

Who does not remember those sturdy, crunchy loaves of bread with a solid crumb that lasted in our kitchen without being damaged by time? Who does not remember bread with that crunchy crust, which stayed intact two days after purchase?

‘How to make homemade bread' is a course, which goes back to our roots, respecting a product which has been part of our diet and history of our cookery for hundreds of years. With this course we can taste the most succulent sauces and stews, giving satisfaction to our palate. It is a return to the past and to craftwork, observing the evolution of bread making until the present day.

The course is divided into the following workshops:

1. How and why fermentation happens.

• Why fermentation happens, which agents intervene in fermentation, and flour varieties used in this process will be observed.

2. Spanish and international bread.

• The best known Spanish and international types of bread will be studied. Their differences and how to obtain best results will be analyzed.

3. Bread preservation.

• Preservation methods both prior to and after baking bread to obtain the best results, will be observed.

4. Homemade bread making.

• Everything that has been seen previously, either proper baking or tasting will be practiced.

5. Wholemeal bread making.

• Wholemeal bread, ideal flavors for its production, seeds and all possible combinations will be studied.

6. Sliced bread and bap making.

• Sliced bread, classic sliced bread and hamburger baps will be made.

7. Flavored bread making.

• Students' queries will be answered making different breads with various flavours.

Registration

General conditions