Shape Kaiser rolls with Meister Backer

Baked Goods or how we say it in Austria “Weckerl” plays a big part for everyone’s daily routine, especially Austria!
I grew up in a small Village (population of 1600). Every morning the Baker came with his small delivery car and honked the horn to tell the town that there is Fresh baked Bread to purchase.
My Grandma got fresh baked Salt Sticks, Kaiser Rolls and Poppy Seed Buns almost everyday for Breakfast, Lunch and Dinner. I still remember the aroma that went through the house.
Thanks to all the Bakers who still do that for our little Towns around the world. Every Child should experience freshly baked Bread and that Bakers are a big Part of our life and enjoy all that varieties they have to offer.

This 4 hour class with certified Austrian Meisterbacker Rene’ Felbermayr will be an intensive class in learning the technique of shaping authentic Vienna Kaiser rolls.
In Austria, Bakers say it takes 1000 Kaiser rolls to achieve 1 Kaiser rolls customers would buy. Wheat and Rye will be the grains we work with.

You will learn:

• • ● Mise en place for the Dough
    ● How to mix the Wheat dough
    ● Divide and Preshape
    ● Final shape
    ● Proof and bake

• COVID-19 Protocol

  The Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time, mask wearing and vaccination confirmation is not necessary, however masks are encouraged to help stop the spread of illness.

  If there is a change in these requirements, attendees will receive an update one week prior to the course, and asap up to the course start time.

  Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs. 

  For Californians you can get your digital COVID-19 Vaccine Record here.

Instructor Bio

Born and raised in Austria and Hofkirchen, Rene Felbermay started baking when he was 13 years old. He has worked as a professional baker since 2005 — after three years of his apprenticeship for bread baking, he completed two more years of apprenticeship to become a confectioner. In 2014, he was offered a role in Los Angeles and made the move from Austria to the United States. Rene currently is the head baker for Daily Driver, a bagelry and creamery in San Francisco. He specializes in Traditional Austrian bread products, desserts, and sweets!

Pablo Puluke Giet began training at 15 years old in the German baking tradition. He graduated from the Master School of Baking in Munich to become a certified baker, followed by gaining experience at Bäckerei and Konditorei Reichherzer in Munich. He went on to run the production for a small bakery on the Big Island on Hawaii, then worked as head baker and production manager for Kenter Canyon Farms in Los Angeles. He currently does research and development in fresh milled whole grains for Mockmill. Pablo is a certified instructor to train pastry chefs and retail staff as well as bread bakers. Armed also with a business degree from the Business School of Munich, he has managed big accounts such as Mercedes, Red Bull and others for Germany’s leading accessory producer. He began his own company in 2017, Der Meisterbäcker, teaching classes, performing live baking demos and consulting for restaurants and bakeries around Europe.

Categories: Baking Class, Beginner, Bread, Intermediate