Stage pain aux fruits secs
Dates & opening times
Stage dispensé sur un jour et demi :
le samedi de 10h30 à 17h et le dimanche de 14h30 à 16h30.
Description
On Saturday, after a presentation of the techniques involved, each participant prepares his or her own dried fruit bread dough using flour and leaven from the Moulin de La Brée. Initiation and use of the manual kneading method with delayed punching.
On Sunday, the wood-fired oven is lit and the course continues with shaping and baking.
Each participant leaves with his or her initiation booklet and a hot loaf of bread!
Course led by the miller-baker and site manager.
Saturday, 10.30 a.m. to 5 p.m. (bring your own picnic for lunch) and Sunday, 2.30 p.m. to 4.30 p.m.
Reservations required, limited to 10 people.
Characteristics
Charges
Contact
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