Shaping and Baking Artisan Ciabatta and Focaccia

Scott Megee, Master Baker of Australia and owner/baker of The Artisan Crust takes you through the process of creating authentic ciabatta and focaccia. From mixing the dough, through proofing and shaping to baking. Scott shares with you the skills and techniques he gathered and honed over 25 years of working with food. Ciabatta recipe: Book a workshop with Scott: Music: Paris Ballade - Dana Boulé Video: shunyata@