Bread camp with Laura Lazzaroni
CELEBRATING ITALY WITH CIABATTA — AND FLATBREADS — WITH LAURA LAZZARONI
Ciabatta: Photo by Laura La Monaca from La Formula del Pane by Laura Lazzaroni, Giunti editore.
Laura Lazzaroni, award-winning journalist, baker, cookbook author and “bread consultant” will be coming to Enoteca Marilu to run a two day immersive baking experience, aka Bread Camp!
In Laura’s words: “Over the past 10 years, I have specialized in the use of heirloom wheat flours, mostly organic, stone-milled flours from old varieties of Italian bread and Durum, and evolutionary populations of wheat. It’s ok if you don’t know what they are yet: I will teach you all about them, why they are so important in our agricultural history, why they play a crucial role for the soil, why so many countries are (re)discovering them, and why they pack so much flavor and nutritional benefits.
Over the course of this intimate (only 8 spots!) 2-day workshop we will work with some of these incredibly flavorful flours, using only a sourdough starter for an all naturally leavened bread. This is especially challenging with ciabatta, the high hydration roll, crispy and chewy, which is normally made with a poolish or a biga (a yeast-based preferment, often used for pizza) and strong flours. Using a cold, slow fermentation process, we’ll learn to make delicious naturally leavened ciabatta from evolutionary population of wheat and rye or einkorn flour.
Ciabatta is an exceptionally versatile bread. It can be made into smaller rolls, the foundation of delicious panini, but also come in big sizes, yielding perfect slices. More to the point, its dough can also be turned into focaccia and pizza. It’s rustic and elegant at the same time and while it’s originally from Veneto, it has effortlessly conquered the rest of Italy – and found quite a few devotees abroad.
Photo by Laura La Monaca from La Formula del Pane by Laura Lazzaroni, Giunti editore.
While we wait for the ciabatta to be ready I will also teach you how to make flatbreads. Flatbreads represent a vast family of archetypal breads common to the Mediterranean area, the Middle East, Central and Southeast Asia. The thread extends to Central and South America, with tortillas. Descendants from what is thought to have been the first bread ever made (possibly in ancient Mesopotamia or Egypt), they are incredibly nuanced and diverse, complementing the culinary offering of some of the world’s most significant cultures.
In Italy we have three main types of flatbreads: piadina (halfway between pita and chapati), which is leavened, not laminated and contains strutto (lard); crescia, which is (almost always) laminated and can resemble the Indian paratha; and the crunchy, unleavened carta da musica (or pane carasau), similar to matzo crackers, made with flour and water. I love how flatbreads from different parts of the world call out to one another. In our workshop I will teach you how to make a basic flatbread, using sourdough discard, and a crescia.
To make the experience even more special, as we wait for our doughs to develop, we will visit local biodynamic farm “I Seminanti”, to learn about the heirloom wheat, beans and artichokes they produce. They make their own bread and bake it in a wood fired oven so if we’re lucky we’re going to catch a glimpse of that very special moment.”
Bread Camp costs 600 euro per person*
What is included:
2-day immersive baking class with award winning journalist, cookbook author and bread consultant Laura Lazzaroni
Visit to a local biodynamic farm producing heirloom wheat, beans and artichokes, to see how they make their bread and bake in a wood fired oven plus a tasting of the three different breads they create
2 lunches with natural/low intervention wines at Enoteca Marilu, plus snacks and other sustenance during the baking class
Transport included for the itinerary above
A baking-inspired gift bag of goodies!
*This price includes taxes, lunch and wine tastings, snacks and visits, as well as transport during the workshop and a gift bag. The cost does not include flights, accommodation, travel insurance or transport to/from San Miniato (but we are happy to arrange pick up or transfers if you need help).
When: Dates in 2024 to be confirmed!
Hours: The workshop begins at 10am and ends around 4pm each day.
For bookings and queries, please email us at vino@enotecamarilu.com