Join German Master Baker Pablo Puluke Giet to learn how to make two delicious, rye-based German breads – a Holstein Vollkornbrot from the North and a Bavarian Hausbrot from the South.

What You'll Learn

How to bake with Rye

Learn about important baking characteristics of Rye as well as the differences between it and it's more familiar counterpart: wheat.

Work with prefermented dough

Both formulas feature a portion of dough that has been prefermented with sourdough. *Note: having an active sourdough starter is required for this class.



Advanced bread-making skills

Learn how to mix by hand, handle & shape high-hydration doughs, and coax amazing flavor and texture out of whole-grain breads.

Class Content

  Class Prep
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  Preferements
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  Holstein Vollkornbrot
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  Bavarian Hausbrot
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  Conclusion
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  Bonus Content
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