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, the aroma of mixed spice and the soft juiciness of warm figs. Rachael will demonstrate schiacciata – a sweet, fruited focaccia flavoured with orange, lemon and vanilla.

You will need to purchase a ticket to attend.