Molino del Villar

Training courses ARTISAN BREAD WITH YEAST INTEGRAL AND INGREDIENTS BIOLOGICAL MOTHER. Molino del Villar

 Ernesto makes bread. Behind this simple appearance--in occupation hides a way of doing things completely revolutionary, and the story of a project that has lasted more than 22 years, at the foot of the Penyagolosa, realizing an alternative power conscious and responsible, using renewable energy and environmentally friendly products.  Making bread, bread. Types of bread grains and cultivation: conventional, ecological differences. Grinding and different types of flours. The sourdough: cultivation and conservation. The oven and different cooking methods; improving domestic ovens. Kneading and function. Lactic fermentation and care. Baking ... and enjoy the sharing of all in the midst of nature.

 Places are limited: maximum of 8 seats.  The course fee from September is 75 € and includes full board: snack reception, dinner, breakfast, lunch and dinner.  People who participate should bring an apron and hat or scarf to collect hair, bedding or sleeping bag (not including installation laying bajera) and need for personal hygiene.

 Planned program:

 Friday afternoon:  18 to 7:30 p.m.: reception, leave the dishes and installed.  Picaeta, first contact with the facilities and presentation.

 theoretical part (I). Grain and parts  - Varieties of wheat and cereals: characteristics of breadmaking.  - Mixtures of wheats.  - Flours: different grinds: wet and dry extraction percentages.  - Types of mills.

 Theoretical part (2). Crops  - Conventional and organic farming: origins, treatments and pests.  - Food Sovereignty.  - Endorsements participatory.

 Theoretical part (3). ovens:  - Types of furnaces and possible improvements in domestic and cooking.  - Igniting the oven.  - Rest and dinner preparation: collecting firewood, campfire ...

 theoretical and practical part (4) Mother:  - Alcoholic fermentation and lactic fermentation process development and conservation.  - Prepare for the next day mother.  - Closing Day.

 Saturday morning:  Breakfast.  * We began to knead: kneading and its raison d'etre  - Tension and texture of the dough  - The formed  - Sliced ​​bread and loaf  - Fermentation and bread care

 Preparing pitas for food.

• Baking and doneness: what factors.
• Conservation bread.
• Collecting and preparing food.

 Food, desktop and closing.  More information: molinodelvillar@gmail.com