Artisan bread workshop
Under the guidance of our chef Lara Petrella, we’ll learn how to make bread with starter dough and a biodynamic ferment, using organic spelt, kamut flour and gluten-free flours such as buckwheat or rice flour. And we will also use the cold-fermentation technique to make it more nutritious, flavoursome and digestible.
Flour, salt and water…that’s all. So simple, yet so difficult to make the perfect bread. The widespread presence of industrial bread has made us forget what real bread tastes like, bread that is made respecting the fermentation and baking times. ROC35 dedicates one of its workshops to recovering the authenticity of one of the most simple but honest foods – bread.
- Rustic bread with seeds
- Focaccia with rosemary
- Rye bread
- Bread with Quinoa
¿Cómo funciona el taller?
ROC35’s workshops are dynamic and participative – all participants will make their own bread. At the end of the workshop, participants will share the dishes cooked in a unique space, in an informal and relaxed setting. ROC35 uses only local, organic products, as our aim is to promote a quality, sustainable and healthy diet.
The cost of the workshop includes: the class, the necessary material, a recipe book and the products for preparing and sampling the dishes.
Interested this workshop, or need more information?
Please contact us to answer any question and to inform you about the next session of the workshop.