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Italian Breads

Understand poolish preferment and make focaccia, ciabatta and grissini!

Duration: 5 hours/session

For: 1 session

Fees: $168.00

Chef: Phyllis Lim

Alert! Not enough quantity is available!

Focus on Poolish preferment.

The poolish is quintessential in Italian bread making due to its ability to develop the flavour of the bread without the process of long fermentations, as in the style of a Sourdough. 


Understanding the poolish – its functions, how to make it, knowing when it is ready to use and how much to use in a recipe

Making 3 types of doughs from the weighing of ingredients, mixing, shaping and baking.





Notes: During the course, we will make a batch of poolish but the one used in the recipe has been premade due to time constraints.


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