What’s better than sharing a light, freshly baked focaccia with your friends and family? Master Italian Breads, led by baker David Jones, will guide you from start to finish on how to make a fabulous, foolproof focaccia, help you get to grips with preparing an authentic biga, teach you how to work with an extremely wet dough in making a light and airy ciabatta, and show you how to boost the nutritional value of your bread with a rustic pagnotta.

Workshop teamed up with Manna from Devon Cooking School to produce the most in-depth, comprehensive guide to baking authentic Italian breads at home. Hailing from the rugged coast of Devon, Manna are experts in their field, using traditional techniques to teach people how to make authentic breads, using seasonal, local ingredients.

In this workshop, you’ll learn:

How to make a basic dough enriched with an authentic biga.
How autolysing can develop the gluten in your dough, helping to achieve a better rise in the final bread.
The secret to a perfect, open ciabatta, after working with a very wet dough.
How to make a traditional pagnotta bread, with nutritious wholemeal flour and added walnuts.
How to gain confidence in baking so you can experiment with your own unique flavour combinations.

If you'd like to get in touch directly, feel free to contact Manna From Devon via info@mannafromdevon.com.

Master Italian Breads

with Manna From Devon