Mugnaini Imports, the North American importer of Valoriani ovens from
Italy, has a showroom and demonstration kitchen "La Cucina Mugnaini" in
Watsonville, CA. We're looking forward to visiting them soon and hope
someday to take one of their classes.
Mugnaini Imports, LLC
11 Hangar Way
Watsonville, California 95076
Toll free: (888) 887-7206
Phone: (831) 761-1767
Fax: (831) 728-5570
http://www.mugnaini.com/
The culinary director is Susie Dymoke, <susie@mugnaini.com>. Susie is a
new subscriber to the bread-bakers digest.
La Cucina Mugnaini has some very exciting bread baking classes coming up:
Wood-Fired Bread Baking Clinic
Craig Ponsford
June 15, 2002
La Cucina Mugnaini is honored to host award winning bread baker Craig
Ponsford as the instructor for this day long clinic. Craig is the co-owner
and baker-in-chief of Artisan Bakery in Sonoma, and earned first place at
the 1996 Coupe du Monde, and coached the 1999 US Gold-medal winning team
for the International Baking Olympics. He is coaching the US team again to
defend their title in the 2002 event, and also will be the judge
representing the US. This class is limited to just 16 students, in order to
have plenty of one-on-one interaction with the instructor. Craig will give
information on the tried and tested formulae for beautiful bread baking,
using ratios, percentages, and the calculations that master bakers use to
achieve consistent results. Theory will be put into practice and you'll be
given guidance on how to produce a perfect loaf. This is a rare chance to
learn at first hand from the best in his field. Craig is a keen user of the
wood-burning oven and the rustic qualities it imparts to his loaves.
A Weekend of Wood Oven Bread-Baking
Kurtis Baguley
August 10 & 11, 2002
Kurtis Baguley was classically trained at the California Culinary Academy
and the famous Konditorei Tivoli in Copenhagen. Kurtis headed the
professional baking curriculum at the California Culinary Academy, and has
recently received a nomination from the James Beard Foundation for "Top
Pastry Chef in Northern California". This is a wonderful opportunity to
experience hands-on bread baking with an acclaimed instructor.
Clear and straightforward instruction on the techniques involved for
perfect results, as well as invaluable hands-on experience, will give you
the confidence to recreate the class recipes in your own wood-burning oven.
Every step, from choosing ingredients and equipment through to shaping and
baking techniques will be thoroughly explained and demonstrated. Tuition
costs include lunch from the wood oven, all beverages, espresso/cappuccinos
and recipes.
Saturday - Levain and Sourdough
The wonders of levain and sourdough breads are uncovered in today's class.
You'll be taught how to create your own starter, how to store it, and
nurture it. Measuring, mixing, kneading, rising, timing, shaping, slashing
and baking will all be clarified under Kurtis' expert supervision.
Sunday - Classic Flatbreads
There are many different varieties of flatbreads baked worldwide. This
class covers some of the most popular.
Stretched Cracker Bread with Pear, Gorgonzola and Toasted Walnuts
Classic Pita Bread - discover how to produce perfectly puffed pita
Garden Herb Foccacia styled in a free form, and made with a prefermented
starter to produce a wonderful texture and crust
Ciabatta - rustic, crusty country texture combined with a tantalizing taste