Oh mein Brot! | Bread & viennoiseries
Bread Baking Course – 100% Sourdough!
Objectives:
- Understand the different stages of bread or pastry making;
- Learn kneading and shaping techniques;
- Compare professional and home equipment;
- Differentiate between sourdough and yeast.
Course Outline:
- After a brief introduction, we’ll start shaping our products (dough provided);
- During the proofing time, you’ll have the chance to knead a dough to take home for baking (both machine and hand kneading);
- Baking of bread or pastries;
- On-site tasting.
Description
Details:
Most of the breads are prepared with sourdough. The viennoiseries (so we can detail and bake during the course) contain both sourdough and yeast. You can take home some sourdough starter (bring a glass jar).
Participants:
10 to 12
Duration:
4 hours
Location:
Refer to the course description in the calendar.
Sourdough bread – Different flours, different breads
This introductory course to sourdough baking will cover all stages of bread making.
Wheat, rye, spelt, or buckwheat? White flour or whole wheat flour?
How will this affect your bread, its kneading, and its shaping?
You will leave with baked bread, bread to shape and bake at home, and sourdough starter.
Croissant & co
During this course, we will discover the process of making French pastries: croissants and pains au chocolat. You will taste warm pastries and then learn the techniques for shaping pastries before preparing your own puff pastry, ready to be cut and baked for your Sunday morning.
Sourdough baguettes and Artisan bread
Tired of tasteless white baguettes? Learn how to make them yourself: this introductory course on sourdough will cover the basics of sourdough baking as well as techniques for shaping baguettes and other white breads. It will end with a French-style aperitif featuring wines from the family estate and cheeses.
You will leave with your creations, dough to bake at home, sourdough starter, and recipes.
Coffee, water, and non-alcoholic beverages are included. Prices include VAT.