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On 12 and 13 March, the Diverespaço Academy made bakery shine with another training course of great value to the sector – Rustic and Mediterranean Breads, with Angel Zamora.
Angel Zamora is a Master Baker, a trainer at the renowned Baking School Barcelona Sabadell and a specialist consultant in the field of bakery. His approach stands out for the 100 per cent practical emphasis of his training, guaranteeing effective learning.
During two intensive days, the participants had the opportunity to explore a variety of breads inspired by the flavours and traditions of Spain, France, Greece and Italy. The menu included Pan de Coca and Coca de forner from Catalonia, French Fougasse with tomatoes and olives, Greek Koulouraki, classic Italian Ciabatta, among others…
All the stages of the production process were followed, involving kneading, cutting and dividing the dough, resting, fermenting and finally baking, resulting in a very interesting presentation of breads. It was a job that required a great deal of preparation and rigour in its execution.
The atmosphere during the training, based on collaboration and the sharing of knowledge, provided all those present with an enriching and inspiring experience in terms of Mediterranean bakery.
The training took place at our facilities in Portugal, at the Bakish Center, under the organisation of the Academia Diverespaço.
