Course Description
Nordic & Germanic Baking
This intermediate level course features five items, involving bread types and baker’s techniques found from Germany to Scandinavia.
The rustic rye bread (typically Germanic, Alpine, and Scandinavian) has very little wheat in the mix. From South Tyrol comes a spiced bread that is savoury. For sweetness we have the cakey Austrian kugelhopf and limpa bread from Sweden that contains syrup in its dough.
You will learn about scalding flour, as practised in northern Europe and Scandinavia, with scalded spelt forming part of our mixed grains bread.
Course Programme
| 10:00 am | Welcome, coffee, discuss programme Inspect sourdough leavens - rye for limpa, wheat for craggy rye bread |
| 10:15 am | scald: - spelt (for mixed grain bread) - rye (for limpa & glazing) Make quick sponge (poolish) for BREATL |
| 10:45 am | Make RYE dough |
| 11:15 pm | Make LIMPA dough with warm scalded rye Discuss: - scalding rye & spelt - flours, partic rye - gluten |
| 11:45 am | Make BREATL dough |
| 12:15 pm | Make MIXED GRAIN dough Work off the Limpa |
| 12:45 pm | Make kugelhopf ferment, occurring in the mixing bowl Work off and bake the breatl Fold the rye, discuss folding |
| 1:00 pm | LUNCH Bake the limpa Fold the mixed grain |
| 1:30 pm | Make KUGELHOPF dough |
| 2:00 pm | Work the rye Work the mixed grain |
| 3:00 pm | Work the kugelhopf |
| 4:30 pm | Tour the mill Finish all baking |
| 5.00 pm | Course finishes |
