Date: Sunday, November 10, 2019 (all day class)
Level: Experienced home baker or professional level baker
Costs: $175 per person
Brot Bakehouse School and Kitchen, Fairfax, Vermont
Instructors: Heike Meyer of Brotbakery and Jeremy Gulley of Red Hen Baking Co., 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. This class is open for everybody with an interest in baking, but it's most enjoyed by those with an understanding of working with preferments. (We will send out reading recommendations for those who want to get a better understanding before class.)
We will end the class with a tasting of different styles of Panettone and Stollen and participants will take home recipes for both pastries including tips and ideas to bake them at home.
A rare chance to take a close look at the "kings of pastry making". Class limited to 10 participants.
- Stollen; (history, ingredients and variations like Dresdner Christstollen, Poppy seed Stollen, Rumstollen, Stollen with pre-ferments 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