German Breads

While working with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany, we exchanged recipes and experience freely. Join us for this hands-on class as we make three of the breads our German friends taught us: the Bakehouse's Dinkelbrot, a spelt, rye, and sunflower seed loaf; Wurzelbrot, a rye and wheat baguette; and Vinschgauer, a savory, seasoned mountain roll that's delicious with ham and cheese. You'll get plenty of hands-on practice mixing, shaping, and proofing a variety of yeasted bread doughs, and then bake them to perfection.

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and all the German breads you made in class.

In-Person: We'll end class with a tasting and you'll also leave with some great coupons.

Virtual (2 Day): On Day One, we'll meet to mix our rye sour, make our soakers, and mix our poolish. On Day Two, we'll be mixing our doughs, and then shaping, proofing, and baking our 3 German Breads. To make the Wurzelbrot, you'll need a stand mixer with a hook attachment. 

What our guests have to say about this class:

Very thorough presentation. One of the best BAKE! classes I've taken. Taking home rye starter is a big plus! —Helen P.