Welcome Pure Storage!

Here’s everything you need to know before our online baking class.

Join us for a virtual cooking class and lunch / dinner party! We're making Tigelle and Piadine– grilled Italian flatbreads that you can make at home to pair with your favorite charcuterie, cheeses, and vegetables... or anything left in your fridge.

Friday, April 17 | 10:30a - 12:30p PDT

HOW IT WORKS

1. Check out the list of ingredients and equipment to see what you’ll need to prepare ahead of time.

2. Follow the instructional video below to make your dough at home. You'll need to start mixing your dough by 8:30am PDT for it to be ready for class (you can also make it up to 24 hours in advance and keep it in the fridge).

3. Join Zach on Zoom at 10:30am PDT for a live cooking class as we grill our Tigelle and Piadine together. Then feel free to meet up with your colleagues online for your own lunch and dinner parties. 

Class begins at 10:30am PDT. Click the button above to join.

Questions? Send us a note at: events@rebelbread.com

WHAT TO PREPARE

Ingredients:

Bread Flour* - 2-1/4 cups | 300g

Water, very warm 1/3 cup | 80g

Whole Milk, very warm (or sub water) 1/2 cup | 120g

Extra virgin olive oil - 2 Tbsp | 30g

Salt - 1/2 tsp | 4g

Instant yeast** - 1/4 tsp | 1g

*All-Purpose Flour will work as well

**Instant yeast is sometimes called Breadmachine yeast at the store. You can also use active dry yeast, and just add a pinch more A large mixing bowl A cover for that bowl or plastic wrap Dough scraper or spatula

Equipment:

Large mixing bowl

Cover for that bowl or plastic wrap

Dough scraper or spatula

Flat work surface for rolling out dough

Rolling pin or wine bottle

Griddle or frying pan (anything you can cook pancakes on)

Frequently Asked Questions:

What if I don’t have yeast?

You can make a piadina–the cousin to the tigella! Think of it like an Italian tortilla. 

Here’s how:

+ Omit the yeast, and sub in ¼ tsp baking soda

+ Use an additional 1 Tbsp olive oil

+ Knead the dough until smooth (you can still follow the video) and cover in plastic to rest for 30 minutes.

This dough requires a brief rest but does not need to rise, so you can make it right before class. You’ll need a rolling pin (or wine bottle – I don’t judge) to roll out your dough in class.

What if I only have alternative / gf flour?

Make piadine! When you knead your dough, you’ll look for it become smooth and homogenous, but it won’t necessarily become stretchy. We recommend a cup-for-cup flour alternative rather than a straight alternative flour (e.g. cassava, rice, oat).