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Intermediate Whole Grain Sourdough
January 10, 2020 @ 8:00 am - January 11, 2020 @ 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:
Whole Grain Sourdough Brioche
Whole Grain Sourdough Burger Buns
Whole Grain 100% Rye bread free standing
Whole Grain Sourdough Ciabatta
Whole Grain Pretzels
Different Styles of German Mischbrot
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 January 10th, 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 January 11th, 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
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.