Abergavenny Baker Cookery School – Focaccia / Ciabatta
This class will teach you how to handle the high hydration necessary to bake the perfect focaccia and a light and airy ciabatta, with hands-on practice using “stretch and fold” and “coil fold” techniques for gluten development. You’ll also bake a spiced wholemeal fig loaf that makes wonderful toast, combining the flavour of wholemeal flour, […]