Oh mein Brot! | Bread & Pastry classes in Munich
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 yeast. You can take home some sourdough starter (bring a glass jar).
Participants:
8 to 12
Duration:
4 hours
Location:
Refer to the course description in the calendar.
Sourdough Bread for Beginners
This course has you working two contrasting doughs: a classic white bread, rich in gluten, shaped into baguettes, and a second dough with 25% whole grain flour (rye or spelt) to feel the difference in texture and flavor. Along the way, we’ll cover the stages of bread-making, kneading, the basics of maintaining a sourdough starter, and how to organize baking at home. You’ll take home a dough to bake, some starter, and recipes. The course ends with a French-style aperitif: fresh baguettes and wines from my sister’s family estate in Touraine.
Croissants & co
In this course, we’ll discover the process behind French pastries: croissants and pain au chocolat. You’ll taste warm pastries, then learn shaping techniques before preparing your own laminated dough, ready to be cut and baked for your Sunday morning.
Whole Grain & Ancient Flours
Discover the depth of flavor that whole grain and ancient flours bring to sourdough. We’ll work with whole wheat, spelt, rye, or einkorn, comparing how they behave: hydration, fermentation speed, crumb texture, and taste. This more exploratory session alternates between baking and tasting, so you can discover each flour’s character and understand how flour choice shapes the bread you make. You’ll take home baked bread, a dough to bake at home, and a better sense of which flours suit you.
Gluten-Free Bread
Many gluten-free attempts turn out dense or crumbly. This course explains why, and how to fix it. We’ll explore gluten-free flour blends (rice, buckwheat, tapioca), the role of psyllium and binders, and the techniques that give gluten-free bread a real crust and good structure. You’ll take home baked bread and a flour blend to make your own loaf at home.
Please note: this course does not take place in a certified gluten-free bakery. Other gluten-containing flours are used in the same space, and traces are possible.
Coffee, water, and non-alcoholic beverages are included. Prices include VAT.