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UID:20261017T030113Z - 29748@eupj36
DTSTART;TZID=Asia/Beirut:20260122T100000
DTEND;TZID=Asia/Beirut:20260123T160000
CREATED:20261017T030113Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-264">Sourdough Baguette\, Battard\, Focaccia &amp\; Ciabatta</a>\nBook Y
 our Spot Now! Join us for a complete healthy sourdough baking experience\,
  where participants learn how to prepare natural breads using long ferment
 ation\, clean ingredients\, and traditional techniques. This 2-day worksho
 p covers multiple dough styles — from classic French breads to Italian f
 avorites — all made with sourdough starter for improved flavor and diges
 tibility. What They Will Learn Understanding sourdough starter: feeding\, 
 maintenance\, and fermentation Mixing and hydrating dough for different br
 ead styles Stretch & fold techniques for gluten development Shaping baguet
 te\, batard\, ciabatta\, and focaccia Managing proofing (cold vs room temp
 erature) Baking methods for maximum oven spring and crust Using sourdough 
 for pizza dough Storage and reheating tips to preserve freshness Class Inc
 ludes What you'll learn exactly 01 Baguette 02 Battard 03 Pizza dough​ 0
 4 Ciabatta​ 05 Focaccia​ Local & International Experience with Chef Mo
 hamad Bazzi 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 way. In my classes\, you’ll explore modern French pastry\, fr
 esh bakery\, and chocolate fillings\, all with a focus on bold ideas and r
 eal technique. I’m excited to help you grow\, experiment\, and find your
  own style as a pastry chef. Mohamad Bazzi ABA Chef Previous Next
DTSTAMP:20261017T030113Z
LOCATION:Bano Trading Co SAL\, Bano Puratos Bldg\, Facing Carrefour - Main 
 Road\, Bchamoun 01\, Lebanon
SUMMARY:Sourdough Baguette\, Battard\, Focaccia & Ciabatta
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-264">Sourdough Baguette\, Battard\, Focaccia &amp\; Cia
 batta</a>\nBook Your Spot Now! Join us for a complete healthy sourdough ba
 king experience\, where participants learn how to prepare natural breads u
 sing long fermentation\, clean ingredients\, and traditional techniques. T
 his 2-day workshop covers multiple dough styles — from classic French br
 eads to Italian favorites — all made with sourdough starter for improved
  flavor and digestibility. What They Will Learn Understanding sourdough st
 arter: feeding\, maintenance\, and fermentation Mixing and hydrating dough
  for different bread styles Stretch & fold techniques for gluten developme
 nt Shaping baguette\, batard\, ciabatta\, and focaccia Managing proofing (
 cold vs room temperature) Baking methods for maximum oven spring and crust
  Using sourdough for pizza dough Storage and reheating tips to preserve fr
 eshness Class Includes What you'll learn exactly 01 Baguette 02 Battard 03
  Pizza dough​ 04 Ciabatta​ 05 Focaccia​ Local & International Experi
 ence with Chef Mohamad Bazzi With over 17 years of experience in pastry an
 d chocolate\, I’m here to share my passion\, creativity\, and everything
  I’ve learned along the way. In my classes\, you’ll explore modern Fre
 nch pastry\, fresh bakery\, and chocolate fillings\, all with a focus on b
 old 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 Previou
 s Next
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