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UID:20260730T123717Z - 21413@eupj36
DTSTART;TZID=Asia/Beirut:20260812T100000
DTEND;TZID=Asia/Beirut:20260813T160000
CREATED:20260730T123717Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-423/register">Healthy Bread 2-Days Class</a>\nBook Your Spot Now! What T
 hey Will Learn Sourdough starter maintenance and fermentation Dough mixing
  and hydration Gluten development through stretch & fold Dough dividing\, 
 pre-shaping\, and shaping Proofing techniques (room temperature & cold fer
 mentation) Steam baking and crust development Bread scoring techniques Sto
 rage and reheating methods Class Includes What you'll learn exactly 01 Tra
 ditional French Baguette 02 Whole Wheat Batard 03 Pesto Focaccia 05 Makdou
 s & Labneh Bread 04 Chocolate & Cranberry Bread Local & International Expe
 rience with Chef Mohamad Bazzi With over 17 years of experience in pastry 
 and chocolate\, I’m here to share my passion\, creativity\, and everythi
 ng I’ve learned along the way. In my classes\, you’ll explore modern F
 rench pastry\, fresh bakery\, and chocolate fillings\, all with a focus on
  bold ideas and real technique. I’m excited to help you grow\, experimen
 t\, and find your own style as a pastry chef. Mohamad Bazzi ABA Chef Previ
 ous Next
DTSTAMP:20260730T123717Z
LOCATION:Bano Trading SAL\, Bano Puratos Bldg\, Facing Carrefour - Main Roa
 d\, Bchamoun 01\, Lebanon
SUMMARY:Healthy Bread 2-Days Class
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-423/register">Healthy Bread 2-Days Class</a>\nBook Your
  Spot Now! What They Will Learn Sourdough starter maintenance and fermenta
 tion Dough mixing and hydration Gluten development through stretch & fold 
 Dough dividing\, pre-shaping\, and shaping Proofing techniques (room tempe
 rature & cold fermentation) Steam baking and crust development Bread scori
 ng techniques Storage and reheating methods Class Includes What you'll lea
 rn exactly 01 Traditional French Baguette 02 Whole Wheat Batard 03 Pesto F
 ocaccia 05 Makdous & Labneh Bread 04 Chocolate & Cranberry Bread Local & I
 nternational Experience with Chef Mohamad Bazzi With over 17 years of expe
 rience in pastry and chocolate\, I’m here to share my passion\, creativi
 ty\, and everything I’ve learned along the way. In my classes\, you’ll
  explore modern French pastry\, fresh bakery\, and chocolate fillings\, al
 l 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 Baz
 zi ABA Chef Previous Next
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