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Workshop Proposal

The document outlines a workshop titled 'Breaking Bread' led by Madhav Sharma, focusing on the history, quality assessment, and flavor pairings of various bread types including sourdough, baguette, pita, focaccia, and ciabatta. Participants will learn about the origins of these breads, how to evaluate their quality, and creative ways to pair them with different flavors. The workshop concludes with tasting sessions and encourages experimentation with bread varieties at home.

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akansha.baral
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41 views5 pages

Workshop Proposal

The document outlines a workshop titled 'Breaking Bread' led by Madhav Sharma, focusing on the history, quality assessment, and flavor pairings of various bread types including sourdough, baguette, pita, focaccia, and ciabatta. Participants will learn about the origins of these breads, how to evaluate their quality, and creative ways to pair them with different flavors. The workshop concludes with tasting sessions and encourages experimentation with bread varieties at home.

Uploaded by

akansha.baral
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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BREAKING

BREAD
With Madhav Sharma
Break down the brief
history, flavour pairings,
baking methods, what to
keep in mind while
purchasing your favourite
kinds of breads with

Madhav Sharma
(Owner & Head Baker of
Khameer : The
Bakehouse)

Instagram ID:
@khameerTBH
PART 1
HISTORY OF BREAD
SOURDOUGH LOAF, FRENCH BAGUETTE, PITA,
FOCACCIA, CIABATTA
- Begin by exploring the rich history behind each bread type, such as
sourdough, baguette, pita, focaccia, and ciabatta.

- Discuss the origins of sourdough, tracing it back to ancient civilizations and


its significance in different cultures.

- Explore the French origins of the baguette, its evolution, and its cultural
importance in France.

- Delve into the Middle Eastern roots of pita bread and its traditional methods
of preparation.

- Uncover the Italian origins of focaccia and ciabatta, along with their
regional variations and culinary uses.

BREAKING
BREAD
With Madhav Sharma
PART 2
QUALITY CHECK OF BREAD
SOURDOUGH LOAF, FRENCH BAGUETTE, PITA,
FOCACCIA, CIABATTA
- Teach participants how to assess the quality of bread when
purchasing it.

- Highlight key indicators of freshness, including texture, aroma, and


crust color.

- Discuss the importance of checking for uniformity in size and


shape, as well as any signs of mold or staleness.

- Educate participants on reading ingredient labels to identify


additives or preservatives.

- Provide tips on selecting the right bread for specific recipes or


dietary preferences.

BREAKING
BREAD
With Madhav Sharma
PART 3
FLAVOUR PAIRINGS
SOURDOUGH LOAF, FRENCH BAGUETTE, PITA,
FOCACCIA, CIABATTA
- Explore the art of pairing different bread varieties with complementary flavors.

- Offer suggestions for savory toppings and fillings that enhance the taste of
sourdough, such as aged cheese and tangy spreads.

- Discuss classic pairings for baguette, such as butter and jam, as well as more
adventurous combinations like brie and honey.

- Introduce traditional Mediterranean flavors that pair well with pita bread, such as
hummus, tzatziki, and grilled vegetables.

- Share creative topping ideas for focaccia, such as cherry tomatoes, olives, herbs,
and drizzled olive oil.

- Highlight the versatility of ciabatta bread for sandwiches, bruschetta, or dipping


in soups and stews.

BREAKING
BREAD
With Madhav Sharma
BREAKING
BREAD
With Madhav Sharma

Conclude the workshop by making participants taste the flavour pairings


and by encouraging participants to experiment with different bread
varieties and flavor combinations at home.

Madhav Sharma
(Owner & Head Baker of Khameer : The Bakehouse)

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