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Flour Scalding Technique: Capturing the Flavors of Summer with Pablo
July 19 @ 1:00 pm - 4:30 pm
Getting incredible flavors our of your breads means introducing new techniques to the flour and baking, and German Master baker Pablo Puluke Giet wants to introduce you to flavor possibilities you have never experienced before! Learn the basics of scalding and how to integrate the method into your existing recipes. Intensify the flavors of your bakes and raise hydrations to the max.
Recipes made in class are all naturally leavened sourdough based. Class is aiming towards experienced home and professional bakers: Students should have basic bread baking knowledge, an understanding for Bakers % and Excel formulas.
- Tomato Bread & Pizza crust made with a tomato scald
- Scalds with different liquids such as Tomato Sauce, Berry Jams, Stone Fruit compote
Exclusive Class Handout Includes
- Recipe collection for different products made with a scald
- Process and methods of scalding
- How scalding can prevent degradation
- Max Hydration what to consider when pushing the limits
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.