Description
£160.00
We are delighted to be able to offer a class taught by this year’s The Great British Bake Off’s semi-finalist: Jürgen Krauss.
Jürgen loves making bread more than any other type of baking – particularly sourdough bread – and in this 4-hour class Jürgen will impart his knowledge of a traditional German sourdough method of making bread: the Detmold Einstufenführung method.
This method is one of Jürgen’s favourites and allows you to work and experiment with the science of sourdough baking within a precise methodology.
You will learn to refresh and prepare the starter for the recipe, a 17hr pre-ferment. Jürgen will demonstrate the different ways you can affect your bread using the ingredients. You will also be able to build a preparation to take home for another baking session the following day!
Learn to alter the balance of dough hydration and ingredient ratios – as defined by the DEF method – using a combination of light-rye, wholemeal and wheat flours, and a ripe rye sourdough starter. The recipes enhanced with caraway, linseeds and sunflower seeds
YOU WILL MAKE AND TAKE HOME: 2 loaves made from 2 different sourdough preparations.
A sourdough preparation for another bake.
4 HOUR CLASS – Allow an extra 30 minutes runover time.
1pm-5pm
COFFEE AND PATISSERIE BREAK! A little time to relax and chat over coffee and fondants!
YOUR TEACHER: Needs little introduction, but a passionate baker from a very early age and a much-loved competitor of The Great British Bake Off 2022.
Description
We are delighted to be able to offer a class taught by this year’s The Great British Bake Off’s semi-finalist: Jürgen Krauss.
Jürgen loves making bread more than any other type of baking – particularly sourdough bread – and in this 4-hour class Jürgen will impart his knowledge of a traditional German sourdough method of making bread: the Detmold Einstufenführung method.
This method is one of Jürgen’s favourites and allows you to work and experiment with the science of sourdough baking within a precise methodology.
You will learn to refresh and prepare the starter for the recipe, a 17hr pre-ferment. Jürgen will demonstrate the different ways you can affect your bread using the ingredients. You will also be able to build a preparation to take home for another baking session the following day!
Learn to alter the balance of dough hydration and ingredient ratios – as defined by the DEF method – using a combination of light-rye, wholemeal and wheat flours, and a ripe rye sourdough starter. The recipes enhanced with caraway, linseeds and sunflower seeds
YOU WILL MAKE AND TAKE HOME: 2 loaves made from 2 different sourdough preparations.
A sourdough preparation for another bake.
4 HOUR CLASS – Allow an extra 30 minutes runover time.
1pm – 5pm
COFFEE AND PATISSERIE BREAK! A little time to relax and chat over coffee and fondants!
YOUR TEACHER: Needs little introduction, but a passionate baker from a very early age and a much-loved competitor of The Great British Bake Off 2022.
Additional information
| Date | Saturday 2nd July 2022 |
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