Île de païn:

SEMINAR DATES

Artisan Wood Oven Bread Seminars for 2011

1. March 13-14
2. June (provisional, dates not yet finalised)
3. September 18-19
4. October (provisional, dates not yet finalised)

Come and join us for an artisan bread workshop with decades of international experience.

We only take 8 participants per workshop to ensure good information transfer. Markus and his skilled assistants will guide you in mixing, shaping and baking your own hearth breads. We make use of a small wood fired oven and a real bread dough mixer and have lots of hands-on practice.

The course includes ingredient and equipment theory, mixing dough by hand and by machine as well as domestic and professional ovens. The range of breads includes rustic baguettes, ciabattas, brioche, braided breads and even a seriously delicious rye recipe.

Focus is on knowledge and understanding of artisan bread baking methodology and skills as well as on being successful once returning to one's kitchen. This is for the serious baking enthusiast as well as chefs and bakers who know that the learning never ends.

As part of the workshop you will each day enjoy a great breakfast and lunch at ile de pain and lodging is available in-house at The Lofts. The bread workshop is held over 2 days and is R3500.00 per person.

For more information please visit our website at www.iledepain.co.za or send an e-mail to office@iledepain.co.za for enquiries.

[ Photograph by Kevin Factor ]

THE BREAD WORKSHOP

Bread- baking made easy.
Learn to make real bread at home!
No experience needed!

It is possible to provide a daily bread at home with little effort!!!

BREAD MAKING DECONSTRUCTED!

Come and spend a few hours learning the technique of baking delicious, nutritious bread that is incredibly easy to make. Once you have got the knack of it you'll be hooked!

The workshop concentrates on demonstrating an easy methods of baking bread at home.

1. No-Knead Artisan Bread using commercial yeast
2. An introduction to No-knead Sourdough bread
3. Ciabatta type bread and Focaccia

You will also learn:

• How to start and maintain
   a wild yeast starter.
• All about flour and the
   difference between the
   milling methods
• The food value of slow
   fermentation breads vs.
   fast shop bread

Cost is R450 per person and also includes:

• Recipes for over 10 different breads using this method,
• post workshop support
• Tea, coffee, tastes of home made sourdough bread

The workshops take place on a regular basis at Culinary Equipment Company’s concept kitchen in Lanseria. To find out when the next available dates are please contact: Penny Zeffertt email: info@oldtraditions.co.za; 0713534720

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Niël Jonker
Bread making workshops in the scenic Overberg two hours from Cape Town. For more information visit www.nieljonker.co.za