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BEGIN:VEVENT
UID:20260602T025539Z - 86829@eupj36
DTSTART;TZID=Asia/Beirut:20260122T100000
DTEND;TZID=Asia/Beirut:20260123T160000
CREATED:20260602T025539Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-264/register">Baguette\, Batard\, Focaccia</a>\nBook Your Spot Now! Join
  us for a complete healthy sourdough baking experience\, where participant
 s learn how to prepare natural breads using long fermentation\, clean ingr
 edients\, and traditional techniques. This 2-day workshop covers multiple 
 dough styles — from classic French breads to Italian favorites — all m
 ade with sourdough starter for improved flavor and digestibility. What The
 y Will Learn Understanding sourdough starter: feeding\, maintenance\, and 
 fermentation Mixing and hydrating dough for different bread styles Stretch
  & fold techniques for gluten development Shaping baguette\, batard\, ciab
 atta\, and focaccia Managing proofing (cold vs room temperature) Baking me
 thods for maximum oven spring and crust Using sourdough for pizza dough St
 orage and reheating tips to preserve freshness Class Includes What you'll 
 learn exactly 01 Baguette 02 Battard 03 Pizza dough​ 04 Ciabatta​ 05 F
 ocaccia​ Local & International Experience with Chef Mohamad Bazzi (right
 ) With over 17 years of experience in pastry and chocolate\, I’m here to
  share my passion\, creativity\, and everything I’ve learned along the w
 ay. In my classes\, you’ll explore modern French pastry\, fresh bakery\,
  and chocolate fillings\, all with a focus on bold ideas and real techniqu
 e. I’m excited to help you grow\, experiment\, and find your own style a
 s a pastry chef. Mohamad Bazzi ABA Chef Previous Next
DTSTAMP:20260602T025539Z
LOCATION:Bano Trading SAL\, Bano Puratos Bldg\, Facing Carrefour - Main Roa
 d\, Bchamoun 01\, Lebanon
SUMMARY:Baguette\, Batard\, Focaccia
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-264/register">Baguette\, Batard\, Focaccia</a>\nBook Yo
 ur Spot Now! Join us for a complete healthy sourdough baking experience\, 
 where participants learn how to prepare natural breads using long fermenta
 tion\, clean ingredients\, and traditional techniques. This 2-day workshop
  covers multiple dough styles — from classic French breads to Italian fa
 vorites — all made with sourdough starter for improved flavor and digest
 ibility. What They Will Learn Understanding sourdough starter: feeding\, m
 aintenance\, and fermentation Mixing and hydrating dough for different bre
 ad styles Stretch & fold techniques for gluten development Shaping baguett
 e\, batard\, ciabatta\, and focaccia Managing proofing (cold vs room tempe
 rature) Baking methods for maximum oven spring and crust Using sourdough f
 or pizza dough Storage and reheating tips to preserve freshness Class Incl
 udes What you'll learn exactly 01 Baguette 02 Battard 03 Pizza dough​ 04
  Ciabatta​ 05 Focaccia​ Local & International Experience with Chef Moh
 amad Bazzi (right) With over 17 years of experience in pastry and chocolat
 e\, I’m here to share my passion\, creativity\, and everything I’ve le
 arned along the way. In my classes\, you’ll explore modern French pastry
 \, fresh bakery\, and chocolate fillings\, all with a focus on bold ideas 
 and real technique. I’m excited to help you grow\, experiment\, and find
  your own style as a pastry chef. Mohamad Bazzi ABA Chef Previous Next
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