This unique and innovative course covers the entire area of craft, technology and science of German bread baking.
Ingredients, bakery organization, German Bakers Confederation / (Bread) dough treatment / ball shape / Wheat mixed bread and rye mixed bread Italian ciabatta / Root bread / Swabian pretzels / Wheat rolls in different shapes and forms with pre-dough / Spicy bread sticks with spelt / Rye rolls with sourdough / Long fermentation baguette / German Stollen / German bread market, sourdough, flour quality, grain varieties, enzymes, yeast / Breakfast loaf / Wheat mixed bread with different pre-steps / Rye mixed bread in different variations / Long fermentation bread / Decor bread / competition bread with different techniques / Dark whole meal bread, three grain bread with pre-soak / Practical examination / Intense dialogue within the class
Two-Weeks-Program from:
Monday, 31st of March to Friday, 11th of April 2025
Team of experts from the Bundesakademie Weinheim
€ 3.290 including all programme elements.
The costs for accommodation are €1.168 for a single room full board. The weekend accommodation costs € 89 for Bed Saturday and Sunday (please note there is no catering on the weekend). Weekend accommodation is optional and may be booked as required.