Castello di Potentino
The White Cottage Bakery's Tuscan Baking Retreat
Starts on: Thursday, October 31, 2019
Ends on: Thursday, November 7, 2019
Helen from the White Cottage Bakery was recently a participant at Terroir Tuscany last November and we immediately knew she would be back at Potentino before too long.
Helen has devised this wonderful week of hands-on baking and all things yeasty. Come and get kneading! Master the art of Italian bread making! It is going to be a brilliant week.
Helen Underwood is based in the UK where she runs a Baking School from her farmhouse in the Cambridgeshire countryside. She now exclusively teaches, having run an award-winning bakery for many years, specialising in sourdough and the use of heritage grains. She champions local millers and her work emphasises the importance of provenance, seasonality and sustainability. She runs workshops throughout the year and works as a breadmaking consultant both in the UK and in Europe.
- Full board including all wines and lodging at the castle for seven nights
- Daily bread making classes with Helen and her team
- Excursions to:
- Il Silene, to see local Michelin starred chef, Roberto Rossi's, Panettone making
- A visit to the local flour mill
- Tasting of Castello di Potentino's wines, with winemaker Charlotte Horton
- Olive oil and salami tastings
- Cheesemaking with Lorenzo and Francesca of Caseificio Murceti who graze their sheep in the pastures around the castle.
Transfers and transportation are not included but can be arranged upon request.
Optional Italian classes (for all levels), Massages, personal fitness can be organised upon request for a supplement.
If you have any questions before booking do not hesitate to get in touch via email. Alexander will be available to help you with all your needs.
Wine tasting of Potentino's wines and an introductory Dinner.
Talk on Italian grains, flour and the importance and tradition of bread within Italy.
Bake schiacciata, Tuscan-style focaccia, using herbs we have gathered, together with the castello’s olives and olive oil.
Visit Il Silene to see local chef, Roberto Rossi, making panettone.
Bake castagnaccio, a local delicacy made with flour from the chestnuts of the region.
Bake pane Toscano, a saltless staple of the area and perfect partner to the region’s cheeses, salumi and olive oil.
Cheese &/or salumi &/or olive oil tasting, using the bread we have baked together.
Bake ricciarelli, a Tuscan sweetmeat, traditionally served over the festive season.
Making pecorino and fresh ricotta with Francesca and Lorenzo from Caseificio Murceti.
Bake pane Pugliese and ‘pucce’, incorporating the semolina from grano duro.
Talk on ancient grains, their place in history, their resurgence today and their advantages over their modern-day counterparts.
Bake panis quadratus, a typical loaf in Roman times whose perfect carbonized remains can be found at Pompeii – an opportunity to use the flour from Potentino’s new harvest of ancient grains.
Bake libum, a subtly spiced Roman cake, made with our freshly made ricotta cheese.
Visit our local mill.
Talk on sourdough, ‘lievito madre’: its tradition dating back to Roman times and beyond, its maintenance and its health benefits within the modern diet.
Make sourdough loaves, using our own lievito madre, flour from the local mill and farina integrale from Potentino’s ancient grains.
Sow the 2020 harvest. With the new moon just waxing, this is the perfect time for us to join Charlotte and her team to sow the new crop of ancient grains by hand.
Visit the famous Corsini bakery in nearby Castel del Piano, a traditional family business soon to celebrate its centenary.
Bake our sourdough loaves that have proved for 24 hours: you will learn the intricate art of scoring your loaves which we will bake in the castello’s wood-fired oven.
Bake Tuscan cantuccini con mandorle e finochio
Bake rondelle all’uva, using sweet local grapes and Potentino grappa – a perfect accompaniment to our evening aperitivo!
Depart Potentino after breakfast.