Artisan Bread-Making Workshops
There are many of us who miss breads with the authentic flavour of the past.
The loaves we find in the shops are generally insipid, and, after a few hours, inedible.
The traditional method, the one used by our grandparents and Henry VII, makes bread once more a
key element at mealtimes. At Babette you can learn a simple method for making artisan bread.
You will also discover that the myth that making sourdough bread is very time-consuming is
simply that, a myth. Our system seeks to simplify the process so that you can incorporate
break-making into your daily routine, something that can done by anyone, whether you work from
home or at the office.
Artisan Bread-Making Workshop (beginners)
Beatriz Echeverría
This workshop is designed for those with little or no experience of
making artisan bread. The aim is for you to learn the necessary steps to make a loaf of artisan
bread and to maintain a healthy, strong sourdough that you will be able to use time and time
again.
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During the workshop we will prepare three types of bread: a white bread,
a rye bread and a walnut bread. Quality takes priority over variety. The most important thing
is that you will finish feeling confident enough to embark successfully on your own path as
home bakers.
The workshop includes the handbook 'Pan artesano para principiantes',
one Babette bag and a delicious lunch on Saturday. You will be able to take home
the tree loaves of bread you make. We also sell implements and ingredients
necessary to carry out your first experiments at home. We always endeavour to use organic produce.
You will need to bring a a small glass jar with a lid for the
sourdough that we will give you, and 3 cotton tea towels for the bread that you will make in
class. We recommend that you wear comfortable shoes. A maximum of 8 people per class.
Price: 130€
Schedule
Reservations
Consultorio de pan artesano
Beatriz Echeverría
Este mini-taller está dirigido a los estudiantes que han realizado el taller de Pan
artesano para principiantse y que quieren 'refrescar' sus conocimientos para avanzar en su camino de
panaderos en casa. Es una oportunidad para resolver dudas y repasar temas en compañía de otros
babetteros con los que compartir y comparar experiencias.
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Durante el taller elaboraremos una masa de pan que luego os podréis llevar a casa para terminar
en el horno. Los grupos serán más pequeños de lo habitual para poder abarcar con tiempo todos los
temas tratados en el taller para principiantes que queráis repasar.
Imprescindible haber asistido previamente al taller de Pan artesano para principiantes de
Babette. Los productos que utilizemos serán siempre que sea posible de cultivo ecológico.
Grupos de 6 personas máximo.
Precio: 30€
Calendario
Reservas
Festive Breads Workshop
Guest Teacher:
Ibán Yarza
With this worksop on Christmas breads, Babette wants you to
welcome the festivities in the kitchen. This is a unique opportunity to enter the world of
culinary creations for festive celebrations with breads that have a symbolism and a special
history, and that are prepared with the techniques of yesteryear.
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During the workshop, which is aimed at beginners as well as experienced
breadmakers, you will learn the basic techniques of breadmaking, from natural leavens through
to the kneading and preparation of the doughs. You will make three different breads: the
traditional Spanish roscón, the famous German Stollen, and an English fruit loaf
that dates back to the 18th Century. With each bread, and its history and significance,
Ibán Yarza will transport you to a different time and place. Additionally, in each case,
a new technique will be employed, whether a distinct method or a different leaven agent,
be it sourdough, barm or other leavens. With this workshop, Ibán will ensure that your
Christmas celebration flourishes with the aroma of bread fresh from the oven.
The workshop includes all the recipes and a delicious Babette lunch.
You can take home the bread you bake in class and buy implements and ingredients
necessary to carry out your first experiments at home. We always endeavour to use organic
produce
You will need to bring a few cotton tea towels to take the bread home.
We recommend that you wear comfortable shoes. A maximum of 8 people per class.
Próximo curso: Navidad 2009
British Traditional: Breads and Buns
Guest Teacher:
Paul Merry
Good old-fashioned cottage loaf or London bloomer, learn the handskills
needed for these shapes, as well as the familiar tinned loaves. Work with longer fermentation
times to make bread with remarkable flavour, experience overnight starters known by British
bakers as “sponges”.
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Learn about malted breads, rye breads, and tackle a few of the vast
panoply of English rolls. For the sweet toothed there will be spiced fruit buns and the almost
forgotten family of doughcakes enriched with butter and fruit or saffron.
The workshop includes all the recipes and a delicious Babette lunch on Saturday and Sunday.
You can take home the bread you bake in class and buy implements and ingredients
necessary to carry out your first experiments at home. We always endeavour to use organic
produce
You will need to bring a few cotton tea towels to take the bread home.
We recommend that you wear comfortable shoes. A maximum of 8 people per class.
2010
Italian
Guest Teacher:
Paul Merry
A one-day course to capture the fun of those quintessential Italian
breads like pizza & focaccia. Learn to make and bake these flatbreads with flair, creating a
thin crust, good flavour, and the right amount of additions or topping to achieve a subtly
satisfying result.
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Have fun making the remarkable and irregular grissini which will stun
your friends at the cocktail hour; make a superb rustic bread from the Italian south with golden
semolina.
The workshop includes all the recipes and a delicious Babette lunch.
You can take home the bread you bake in class and buy implements and ingredients
necessary to carry out your first experiments at home. We always endeavour to use organic
produce
You will need to bring a few cotton tea towels to take the bread home.
We recommend that you wear comfortable shoes. A maximum of 8 people per class.
2010
Flat Breads
Guest Teacher:
Paul Merry
Fantastic bread 'tour' by Paul Merry in which you will work your way
from Scandinavia to Morocco without leaving Babette's kitchen. You will use different grains and
widely ranging techniques that will allow you to make a fascinating range of flatbreads.
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The breads will be baked on the fantastic bread stones of Babette's ovens,
the closest thing to a wood fired oven, and ypu will learn all that this implement has to offer
to the home cook. Arabic and Italian, enjoy earthy flavours, crumb and crust textures, as well as
reviewing various toppings.
The workshop includes all the recipes and a delicious Babette lunch.
You can take home the bread you bake in class and buy implements and ingredients
necessary to carry out your first experiments at home. We always endeavour to use organic
produce
You will need to bring a few cotton tea towels to take the bread home.
We recommend that you wear comfortable shoes. A maximum of 8 people per class.
2010
Panes regionales. País Vasco: Talos y Artua (apto para celíacos)
Profesora invitada:
Monica Pardo
Con esta serie de talleres, Babette busca recuperar panes regionales que han
quedado sepultados en las tinieblas del tiempo y corren peligro de desaparecer de la sabiduría
popular. El pan es una de las riquezas culturales gastronómicas más importantes y, sin embargo,
más allá de los días de fiesta, se han vuelto en auténticos desconocidos, sobre todo fuera de
sus fronteras. Queremos traer estos panes a vuestras cocinas de la mano de aquellos que los han
vivido desde su niñez, con su contexto histórico y curiosidades. El primer taller de esta
serie estará dedicado a los talos y artua, panes de maíz de los caseríos vascos, y lo impartirá Monica Pardo.
leer más...
Así os adentraréis en el mundo de los panes ácimos de maíz que, desde el siglo
XVII y generación tras generación, se han preparado en los hogares de los caseríos vascos.
Monica os enseñará a elaborar el "Talo" de forma tradicional para combinarlos después,
por qué no, con rellenos dulces y salados, y también "Artua", su versión horneada. Así mismo,
aprenderéis a preparar una tercera versión a la olla de este pan, la Morokila.
Amasando y horneando evocaréis los lugares, los momentos y las gentes que rodean la historia
de estos panes. Además, conoceréis los utensilios típicos que utilizaban en su elaboración,
como la oramahaia, el talo-ahola, el talo-burdin y la txapa, y la manera alternativa de prepararlos
en vuestras casas.
Terminaremos la clase zampandones los riquísimos talos preparados por vosotros mismos con sus
rellenos de queso Idiazábal, vegetal, chocolate y miel de Label Vasco, todo regado con un caldo también típico
de los caserios vascos: Sargadoa o sidra natural.
El taller incluye el librillo Panes regionales. País Vasco: Talos y Artua con muchas posibilidades de
rellenos. Os podréis llevar algunos de los talos y artuas y comprar material e
ingredientes para hacerlos en casa. Utilizaremos siempre que sea posible productos de cultivo
ecológico
Os recomendamos llevar zapatos cómodos y cerrados. Grupos de 8 personas
máximo.
Precio: 75€
Calendario
Reservas/a>
