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Intermediate Whole Grain Sourdough

November 1, 2019 @ 8:00 am - November 2, 2019 @ 4:00 pm

Fresh wholemeal flour tastes better and can be processed more easily. We invite you to reinvent “Vollkorn” together with Meisterbäcker Pablo Puluke Giet. We show you that nothing is impossible: light and soft whole-grain buttery brioche, airy light whole-grain ciabatta and many more amazingly good wholegrain treats. The necessary techniques and background knowledge will be taught by Pablo in his relaxed and easy way so you can start a new chapter of “baking with wholegrain” after this course.

This course includes the following topics:

Practice:

  • Whole Grain Sourdough Brioche

  • Whole Grain Sourdough Burger Buns

  • Whole Grain 100% Rye bread free standing

  • Whole Grain Sourdough Ciabatta

  • Different Styles of German Mischbrot

Theory:

  • 100% natural dough stabilization by sculping, autolysis etc.

  • High hydration of doughs

  • Natural leavening of heavy or fatty and sweet doughs

  • Different types of sourdoughs made with yeast water

This course is two days long.

Day One: Friday November 1st, 8am – 4pm

Preparation of the bake-day. We grind the flour needed fresh, feed the sourdoughs, prepare the pasta for next days lunch and mix the brioche and ciabatta dough.

Day Two: Saturday November 2nd, 8am – 4pm

Processing and baking the wholegrain ciabatta, brioche and burger buns. Mixing, shaping and baking the free standing 100% rye bread and the different styles of German Mischbrot.

Breakfast & Lunch will be served

Instructor Bio

Pablo 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, Intermediate     

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Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.

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