This course is now full. To sign up for the waiting list please send an Email to info@akademie-weinheim.de. You will also be informed of the date for the next course as soon as it is set. This unique and innovative course covers the entire area of craft, technology and science of German bread baking.
Ingredients, bakery organization, German Bakers Confederation / (Bread) dough treatment / ball shape / Wheat mixed bread and rye mixed bread Italian ciabatta / Root bread / Swabian pretzels / Wheat rolls in different shapes and forms with pre-dough / Spicy bread sticks with spelt / Rye rolls with sourdough / Long fermentation baguette / German Stollen / German bread market, sourdough, flour quality, grain varieties, enzymes, yeast / Breakfast loaf / Wheat mixed bread with different pre-steps / Rye mixed bread in different variations / Long fermentation bread / Decor bread / competition bread with different techniques / Dark whole meal bread, three grain bread with pre-soak / Practical examination / Intense dialogue within the class
Two-Weeks-Program from:
Monday, 27th of February to Friday, 10th of March 2023
Team of experts from the Bundesakademie Weinheim
€ 2.920 including all programme elements.
The costs for accommodation are €1.112 for a single room full board. The weekend accommodation costs € 87 for Bed and Breakfast Saturday and Sunday. There will be an extra charge for catering for those not staying in the Academy. Weekend accommodation is optional and may be booked as required.