Date: Sunday, November 10, 2019 (all day class)
Level: Experienced home baker or professional level
Brot Bakehouse School and Kitchen, Fairfax, Vermont
This class is all about the rich holiday baking traditions of Germany and Italy taught by two experts in their field: Heike Meyer of Brotbakery and Jeremy Gulley of Red Hen Baking Co. in Vermont. This is an intensive day-long class and we focus of the techniques of two iconic items of European holiday baking, Stollen and Panettone. While this class is open for everybody with an interest in baking it's most enjoyed by experienced bakers and those with an understanding of working with preferments.
- Stollen; (history, ingredients and variations like Dresdner Christstollen, Poppy seed Stollen, Rumstollen etc.) including proper technique of mixing, shaping and baking
- Panettone: the Italian classic and new world variations. Including sourdough preparation, stages of fermentation and proper shaping and proofing
More information coming this summer! Pre-registration is open by email firstname.lastname@example.org - pre-register before general web registration opens and receive a 5% discount