・"Shokupan"
Japanese most popular bread
Fluffy bread ideal for toast or sandwiches
(Hands on)
・Hoshino natural yeast
(Demonstration)
It's made with the oldest fermentation techniques since ancient time.
And it gives the bread a flavour of depth and complexity because the yeast is grown slowly from natural ingredients.
・Tasting bread teacher's work with coffee or tea
1. First, I will explain the progression of the lesson.
2. We start at dividing step because using overnight at low tempereture method.
"Shokupan" (Hands on)
3. I will exprain how to make Hoshino natural yeast.
"Hoshino natural yeast"
4. During the fermentation process,
I will teach you how to knead the dough.
(demonstration)
5. After work, enjoy bread teacher's bread with coffee or tea
6. You can take away your works/products.
Thank you!
Miki
Hi! I am Miki Watanabe led Amo il pane baking class in Tokyo.
I've been teaching bread making and use selective ingredients including Japanese Natural Yeast “Hoshino Natural Yeast”, Hokkaido flour and other Japanese ingredients to make healthy bread since 2000. Many students from overseas have come to take the course. If you would like to try making bread with Japanese natural yeast, please join us!
website:https://amoilpane.wixsite.com/naturalyeast/%E8%A4%87%E8%A3%BD-english-class-in-tokyo
The closest station
Nishiogikubo station
How to get to the station?
From Shinjuku station: 10mins
Exact location provided after booking.
Up to 4 people can join Miki's cooking class.
Duration of this cooking class is 4 hours.
It costs 30000 per person.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
