Intensive Bread Baking Course with Helga Graef
Three days of bread baking that will transform your baking life! In this intensive course with Helga Graef, you'll learn specialty breads and long-fermented doughs – from wheat sourdough, spelt breads, baguette, ciabatta and rye breads to Vinschgerl, flutes, cinnamon rolls, Buchteln and Zopf. Work involves minimal yeast, sourdoughs and pre-ferments, baked in an electric oven and wood-fired oven.
- Course content: Specialty breads and long-fermented doughs – wheat sourdough, spelt breads, baguette, ciabatta, rye bre
Summary generated with artificial intelligence
Source: unterach-attersee.ooe.gv.at
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