Published on May 10th, 2017 | by mundohr0
Learning to make hand-made bread with Co-Cooking
Located in Amio (Santiago de Compostela) this bakery was the setting for the new activity organised by our Co-Cooking training programme, which is centred around the catering sector and supported by our company.
19 Kitchen Management students from the IES Foz took part in this workshop, that combined dynamic theoretical explanations and practice with the aim of introducing students to the world of bread making and enhancing their training.
The students had the opportunity to discover and practice the traditional bread-making process, from start to finish, from prime materials to baking, including learning about different types of flours for bread, making sourdough, kneading, fermentation, shaping the bread and baking.
Guillermo Moscoso, owner of the bakery and president of the cultural association “Con Moita Miga” was in charge of leading this activity, sharing the knowledge acquired through four generations of bakers with the participants.
This post is also available in: Spanish