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.

About Your Teacher

Pablo is a certified German Master Baker and regular teacher of in-person classes at the Artisan Baking Center in Petaluma, CA. He is the owner and founder of Von Pablo, a baking and catering operation based in Truckee, CA where he also lives full time.

Pablo specializes in naturally leavened baked goods, wood-fired sauerdough pizzas, fresh milling and whole-grain baking.

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.*

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.

*Note: An active sourdough starter is required for this class. If you don't have one, basic instructions are provided on how to create and maintain a sourdough starter.

View All Class Content

Get Unlimited Access

Sign up for instant, unlimited access to all class content and learn at your own pace, from the comfort of your home…