Dachau, Münchner Str. 11: Bread Baking Course

Highlights

• Learn how to bake bread yourself – the natural way
• Get valuable tips from a pro
• Enjoy a unique baking experience right in the bakery

Description

You don't need any previous experience for this, but if you do have you do have some, that's fine too. See which ingredients are used, what pre-ferments, soakers and cooked doughs are and how they are used. We also use a natural sourdough for every loaf of bread – natural sourdough – the basis for natural bread without thickeners, flavorings, emulsifiers, ready-to-use baking mixes, enzymes, acidity regulators or the like. I'll explain to you how you can easily make a corn baguette using a long fermentation process and what 'Süßblasen' (sweet bubbles) are.

You will weigh your bread, punch it down yourself and shape it. Perhaps, after baking, baking, you will notice the difference compared to my bread.

Of course, you'll be making your own bread. I will also explain to you what is important when loading the bread into the stone oven is important for a good baking environment. I'll tell you why you shouldn't eat fresh bread and will show you why with a taste test.

Of course, you will not only take home all the loaves of bread you have baked, but the recipes for them too – expertise included.

Please remember that you will be taking home your 6 baked loaves of bread, as well as 2 corn baguettes. home with you. You should have a big appetite and free space in your freezer!

Includes

• 2 rye loaves
• 2 guild loaves
• 2 Finne loaves
• 2 corn baguettes
• Water
• Bread tasting
• Sweetness for dessert
• Recipes

Easy cancellation

Cancel up to 24 hours in advance for a full refund