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IMPORTANT DAILY RHYTHM & BOUNDARIES

Course Hours: Morning sessions run 9:00am – 1:00pm.

Lunch: Served 1:00–2:00pm, convivial and shared under the cloisters. All student food, plates, and glasses are kept in the communal kitchen. Students are expected to wash up their own plates and utensils and return them to the kitchen, being mindful that we may not be the only guests in the castle. The castle staff are not paid to clean up after our private lunches.

Tea and coffee are available in the communal kitchen during breaks.

Afternoons: Students are free from 2:00pm onwards each day.

Evenings: Lectures run 6:00–7:00/7:30pm.

Suppers: Always at 8:00pm (either optional at The Castle, or Castel del Piano on Wednesday).

Boundaries for the granary and teaching space:

Closed before 9:00am each day.
Closed 2:00–5:30pm each afternoon (for the team to rest and prepare).
Closed after 7:00pm in the evenings.

Please respect this. The granary is also Dr Kimbell and the team’s personal space, and these boundaries are essential to allow rest, cleaning, and preparation.

Sunday (Arrival & Prep)

Mix (for tomorrow): Beetroot flatbread dough
Prep (for today): Chickpea & rosemary soup
Bake / Cook (from yesterday): –
Lunch (convivial): –
Other Activities: Kitchen mise en place
Evening: Student arrivals & settle in

COURSE TIMETABLE

Throughout this course we use a technique called do all dough. Below are the links to the individual recipes, but most often at home I want more than one bread. We miss a larger amount of dough, split it and salt and hydrate it separately. This is a technique we call a do all dough. I appreciate that this is not for everyone, so there are also recipes below.

Monday (Day 1 – 9am in the Granary – Welcome)

Mix (for tomorrow): Signature seeded tin loaf, Flatbread dough (for Tue)
Prep (for today): Soup (from Sunday)
Bake / Cook (from yesterday): Beetroot flatbreads
Lunch (convivial): Beetroot flatbreads + chickpea & rosemary soup
MILL VISIT
at 3pm we need to leave for the Mill visit.
Other Activities: Orientation, Botanical blend preparation, Olive grove visit (AM), mill visit (PM), evening talk: Introduction to BALM
Evening: Optional wine tasting / supper via The Castle

Tuesday (Day 2)

Mix (for tomorrow): Pici pasta dough,
Baguette dough, start Brioche
Prep (for today): Fresh cheese (demo) + Yoghurt (for Sunday labneh)
Bake / Cook (from yesterday): Seeded tin loaf, Flatbreads
Lunch (convivial): Flatbreads with fresh cheese + seeded tin loaf
Other Activities: 5:30pm talk: in the granary Longevity & Bread I – Blue Zones

7pm wine Tasting in the dinning room
Evening: Supper via The Castle (optional)

Wednesday (Day 3)

Evening: Optional supper at Castel del Piano
Mix (for tomorrow): Ciabatta dough, continue brioche
Prep (for today): Pesto
Bake / Cook (from yesterday): Pici pasta, Baguettes
Lunch (convivial): Pici pasta with pesto + warm baguettes
Other Activities: Evening talk: Longevity & Bread II – Gut–Brain Axis
Potential Olive oil tasting

Thursday (Day 4)

Mix and bake Ambient Boule Dough Today
Mix (for tomorrow): Shape brioche (for Fri), Focaccia dough, Pizza dough
Prep (for today): Seasonal salad/veg
Bake / Cook (from yesterday): Ciabatta
Lunch (convivial): Ciabatta + seasonal salad/veg
Other Activities: Evening talk: Longevity & Bread III – Mediterranean Diet
Evening: Supper via The Castle (optional)

Friday (Day 5)

Mix (for tomorrow): Pizza dough (for Sat)
Prep (for today): Caponata
Bake / Cook (from yesterday): Brioche
Lunch (convivial): Ciabatta (from Thu, if held) + caponata + brioche tastings
Other Activities: Evening talk: Longevity & Bread IV – BALM & Blue Zones
Evening: Supper via The Castle (optional)

Saturday (Day 6 – Celebration)

Mix (for tomorrow): Tin loaf dough (for Sun), Pocket bread dough (for Sun)
Prep (for today): Pizza toppings (buffet-style)
Bake / Cook (from yesterday): Focaccia, Pizzas
Lunch (convivial): Shared pizza & focaccia feast
Other Activities: Starter refresh, course review, evening talk: Q&A / BALM consolidation – BALM Protocol
Evening: Supper via The Castle (optional)

Sunday (Day 7 – Cheesemaking & Closure, ends 13:00)

Mix (for tomorrow): –
Prep (for today): Tomato & basil salad with dressing
Bake / Cook (from yesterday): Tin loaf, Pocket breads
Lunch (convivial): Tin loaf + cheese + tomato & basil salad + olive oil
Other Activities: Pecorino making at the castle 10.30am under the cloisters
Cheesemaking, Labneh, reflections
Evening: Course ends 13:00

SUPPORTIVE COURSE MATERIAL

A) Botanical Blend Masterclass (Day 1) — Practical + Science

B) Mediterranean Ingredients — With Nutrition & Microbiome Papers

C) Flours & Heritage Grains

D) Longevity Evidence Pack

E) Microbiome Science Set

F) Core Technique & Troubleshooting

G) Recipe Links Used in the Week

SOURDOUGH SCHOOL – HEALTH AND SAFETY RULES

This is a wonderful week, but we will be working in the wonderful home of Charlotte Horton. It is very much a home, and a working space that is authentic on every level – perhaps this is one of the reasons I love this space so much, because it ha so much in common with the Sourdough School, which is also set in the grounds of my home. I would therefore like to remind everyone of both health and safety and courtesy over the retreat.

General compliance
All our The Sourdough School health and safety rules apply at all times in the Granary.
Personal items
No cups, glasses, handbags, phones, or any personal items of any kind are permitted in the teaching space, to avoid trip hazards and clutter.
Electrical equipment
Only the teaching team may handle electrical equipment.
Blades and knives
All blades and knives are to be handled by staff only.
Mobile phones
Phones must be switched off during teaching.
Photographs and filming
Permission must be sought before photographing or filming Vanessa. Photos may only be taken at appropriate times with consent.
Food consumption
Food must only be eaten at the table in the Cloisters or upstairs in the kitchen.
Cleaning up
Each student is responsible for cleaning their own mugs, cups, plates, cutlery, and any equipment they use.
Food brought in
Students may bring their own food but must be mindful of others’ allergies.
Lift sharing
Students may arrange lifts between themselves as friends. This is not part of the course and is outside insurance cover. Vanessa may occasionally offer a place in her car, but she is not responsible for arranging transport. If you cannot arrange a lift, please speak to Vanessa directly.
Respect for the Castle
As guests in the Castle, we are responsible for our own tidiness and must ensure the space is left as beautiful as we found it.

It is also wonderful to enjoy the wine from the Castle – it is exceptional, and during your time here you will be present for the harvest. The Castle also produces its own honey and olive oil, which I highly recommend making space for in your suitcase to take home; they are, on every level, the most delicious. If anyone would like to have particular foods with lunch, these should be purchased at your own cost. There is a Co-op about a mile and a half away in the village, and any food you bring can be stored in the fridge upstairs in the community kitchen.

Kindest regards

Vanessa

7-DAY TUSCANY BREAD & BALM COURSE TIMETABLE (Teaching Version)

Day	Mix (for tomorrow)	Vanessa’s Prep for tomorrow	Bake / Cook (from yesterday)	Lunch (convivial)	Other Activities	Evening Activity
Sunday (Arrival & Prep)	Beetroot flatbread dough	Chickpea & rosemary soup Tin loaf dough	–	–	Kitchen mise en place	Student arrivals & settle in after 3pm you may check in
Monday (Day 1 – Welcome)	Signature seeded tin loaf, Flatbread dough (for Tue)	Soup (from Sunday)	Beetroot flatbreads	Beetroot flatbreads + chickpea & rosemary soup MILL VISIT *at 3pm* sharp we need to leave for the Mill visit.	Orientation, Botanical blend preparation, Olive grove visit (AM), mill visit (PM), evening talk: Introduction to BALM	Wine tasting
Tuesday (Day 2)	Pici pasta dough, Baguette dough, start Brioche	Fresh cheese (demo) + Yoghurt (for Sunday labneh)	Seeded tin loaf, Flatbreads	Flatbreads with fresh cheese + seeded tin loaf	5:30pm talk: in the granary Longevity & Bread I – Blue Zones 7pm wine Tasting in the dinning room	Free evening
Wednesday (Day 3)	Ciabatta dough, continue brioche	Pesto	Pici pasta, Baguettes	Pici pasta with pesto + warm baguettes	Evening talk: Longevity & Bread II – Gut–Brain Axis Potential Olive oil tasting,	Local Supper at Castle Del Piano – included in the course
Thursday (Day 4)	Shape brioche (for Fri), Focaccia dough, Pizza dough	Seasonal salad/veg	Ciabatta	Ciabatta + seasonal salad/veg	Evening talk: Longevity & Bread III – Mediterranean Diet	Free evening
Friday (Day 5)	Pizza dough(for Sat)	Caponata	Brioche	Ciabatta (from Thu, if held) + caponata + brioche tastings	Evening talk: Longevity & Bread IV – BALM & Blue Zones	Free evening
Saturday (Day 6 – Celebration)	Pocket bread dough (for Sun)	Pecorino making at the castle 10.30am ( A lie in! ) under the cloisters Cheesemaking, Labneh,	Focaccia, Pizzas	Shared pizza & focaccia feast	Starter refresh, course review, evening talk: Q&A / BALM consolidation – BALM Protocol	Pizza night
Sunday (Day 7 – Cheesemaking & Closure, ends 13:00)		Sourdough starters refresh to take home and Q & A session – final reflections	Tin loaf, Pocket breads to travel home with	Use up leftovers for packs lunch to travel home with		Course ends 11:00 am

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

Tuscany Timetable & Supportive Material