20th May Level 2 Bread Public Class | Baking Happiness!
5月20日 ｜ 烘焙幸福——三款中级面包来咯！
Save the date, because the first Level 2 Bread Public Class of the year is happening on 20th May！In this class specially organized for bakery lovers who wish to dive deeper into the art of making bread, you can look forward to learning the following three recipes: Country Bread, Basil Ciabatta and Milk Toast.
在5月20日这样一个充满幸福气息的日子里，海上青焙坊为大家安排了今年的第一节面包中级课程！一直摩拳擦掌想要深入学习面包制作的焙友们注意啦！本次课程共有三款中级面包供大家制作，分别是：乡村面包、罗勒恰巴塔和牛奶土司。
Country Bread
乡村面包
Made using rye flour and with less sugar and oil, Country Bread is a delicious loaf with a nice and chewy texture. Back in the day, French villages used to have communal ovens where the villagers would bring their own homemade dough to be baked. The bread that was baked will feed a family for weeks, until the next ‘baking day’. The usage of rye flour may have been because of the fact that rye grows amongst wheat and ferments faster than wheat but ultimately, it is what gives traditional pains de campagne its distinctive flavor!
少糖少油，由黑麦作为主要原料，较有嚼劲的一款面包。最初在法国的村庄，人们会带着自家的生面团来公共烤箱烤制，作为主食可以供一个家庭吃很久直到下一个烘焙日。而在制作乡村面包的菜谱中加入黑麦，最初可能是因为小麦中黑麦的生长，黑麦粉相比小麦粉发酵更快，并且赋予传统苦味道一种特别的香味。
Today, Country Bread is a popular French hard bread given its crispy crust and moist and chewy interior.
而现在，乡村面包凭借特有的脆裂表皮和湿润有嚼头的内部组织，也俘获了很多人的味蕾，成为一款流行的法式硬包。
Basil Ciabatta
罗勒恰巴塔
Ciabatta is a type of bread suitable for sandwiches with its lightly salted taste. In Italian [tʃaˈbatta], Ciabatta literally means slipper bread. This bread was created in the 1982 by a baker in Verona, Italy in response to the popularity of the French baguette. It became popular in the ‘90s and is now offered in many coffee shops.
恰巴塔，一款非常适合做三明治的轻咸口味面包。在意大利语[tʃabatta]中直译为“拖鞋面包”，由意大利威尼托维罗纳的一名面包师在1982年创建，以响应当时法国长棍面包的普及，并在上世纪90年代走红欧美，常在许多咖啡店作为配餐食用。
Complemented with basil and olive oil, there is a special aroma to Ciabatta which is makes it perfect to be served with your afternoon tea!
而加入了罗勒的恰巴塔，则多了一份特殊的香气，混合健康的橄榄油，一定会是你享用下午茶时的不二之选。
Milk Toast
牛奶吐司
As compared to the previous two breads, the Milk Toast is slightly sweet, soft and fluffy! As described by the food writer M. F. K. Fisher (1908–1992), the milk toast is a “warm, mild, soothing thing, full of innocent strength”.
牛奶土司相较于前两款面包就甜软多了，是一款奶香四溢、口感细腻的面包。食物作家MFK Fisher（1908-1992）称牛奶吐司是一种“温暖，温和，舒缓的东西，充满无辜的力量”。
Lightly golden in colour, the Milk Toast has light cream and butter added in it. With the Milk Toast, you can peel the soft and airy layers and smell the soft fragrance of milk and wheat.
加入了淡奶油和黄油，牛奶土司呈现淡淡的金黄色。掰开吐司，还能拉出丝~就像牛奶和麦香带给大家的感觉，柔软绵滑、细致醇香。
Come on down to learn these recipes from Shanghai Young Bakers’ professional baker, Zhang Shuai!
跟随海上青焙坊的专业面包师张帅，一起来烘焙幸福吧！
Event Details:
Date & Time: 20th May 2017, 10am-5pm
Location: Shanghai Young Bakers Baking Center, Shanghai, Putuo District, Suide Road
Price: 880RMB/person (include French buffet lunch)
Please note: Registration ends on 18th May at 6pm. The class will be cancelled if there are less than 6 sign ups. Thank you for your support and we seek your kind understanding.
课程详情：
日期和时间：2017年5月20日，早上10点——下午5点
地点：海上青焙坊烘焙中心，上海市普陀区绥德路
价格：880元人民币（包含法式自助午餐）
报名在5月18号晚上6点截止。如报名人数低于6人，课程将被取消，并提前联系各位已报名人员，谢谢支持与理解。
Find out more about a Level 2 class below:
关于中级课更多信息：
To register:
Please contact our Social Enterprise Coordinator, Andrea:
Email: baking@shanghaiyoungbakers.com
Contact Number: 136 8168 7194
报名方式：
请联系社会企业负责人，杨妍妍
邮件地址：baking@shanghaiyoungbakers.com
联系电话：13681687194
微信（WeChat）
