this claSs is being ofFered virtualLy.
It's no secret we love rye around here! In this two-day class, we'll teach you to make three varieties of rye bread that Zingerman’s Bakehouse is famous for: our Onion Rye and Pumpernickel, as well as Vorterkaker, a Norwegian 100% rye. Each bread has its own unique personality that you’re sure to love. Our Onion Rye is brimming with flavor thanks to fresh, caramelized onions and lots of poppy seeds baked inside and on top. Our old world-style Pumpernickel bread is dark, moist, and also full of flavor. Both these ryes are made with the same detailed process and organic rye sour as its cousin, our famous Jewish Rye bread. And Vorterkaker? You’ve never baked a bread like this before. It’s a traditional rye baked into a flat disc and flavored with fennel and anise seeds.
All of the rockin’ rye varieties we'll make in class are moist and full of flavor, thanks in no small part to our organic rye sour starter, which we'll mix and talk about on Day One, before letting it ferment overnight. We'll also discuss our use of "old" in our Onion Rye and Pumpernickel recipes, which is simply baked rye bread from a previous day mixed with water to make a mush. This "old" mush adds to the texture of the bread and spiritually connects today to yesterday, recognizing the circularity of our lives.
On Day Two, we'll bake all three rye breads. We use more rye flour and less yeast than other bakeries, bake our loaves on a stone hearth, and mist the crust with water right out of the oven. That quick steam makes the thin crust shiny and crispy.
You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and everything you made in class: a rye sour starter, two loaves of Onion Rye, a loaf of Pumpernickel, and a disk of Vorterkaker
No matter which rye bread you like best, your sandwiches will be sending you thank-you notes!
* Please note that this class takes place over two consecutive days. On Day One, we’ll meet to mix and discuss our rye sour starter. On Day Two, we’ll bake!
Basic Bread Baking Kit
Our Basic Bread Baking Kit is great for bakers who are just starting to experiment with bread baking. It comes with 5 tools that will help you get started on your bread baking adventure: a bowl scraper, a bench knife, a lame with three razor blades (for scoring bread), an oven thermometer, and a digital thermometer. The price includes ground shipping. For more in-depth equipment descriptions please go to our FAQ page or send an email to [email protected].
Everything Bread Baking Kit
Our Everything Bread Baking Kit is great for more experienced bread bakers, or those looking to expand their world of breads. It contains all of the equipment from the Basic Bread Baking Kit (bowl scraper, bench knife, lame with three razor blades, oven thermometer, and digital thermometer), plus a willow proofing basket, a linen couche for making baguettes, cheesecloth, and ten sheets of parchment paper. The price includes ground shipping. For more in-depth equipment descriptions please go to our FAQ page or send us an email at [email protected].
My Weigh Kitchen Scale
A scale is the perfect way to take the guesswork out of your measuring, but not all scales are created equal. The My Weigh KD-8000 is one of our favorites, and it's the same version of the scale our instructors use during BAKE! Classes. We like it because it weighs accurately down to 1 gram/0.05 oz, which means even small measurements will be precise. It also has a Baker's Math function that lets you calculate percentages of other ingredients in a recipe based on the total weight of your flour—a great way to figure out your dough's hydration, or to scale a recipe up or down!
The scale is battery-powered (but comes with an AC adapter if you'd rather have it plugged in) and has a weight capacity of up to 8000 grams/17.62 lb. It features a backlit LCD readout with a protective cover, and a removable platform for easy cleaning. Shipping is included in the price.
|Dates for the Class||Class Format||Price||Class Status||Register|
Friday, May 28, 2021 - 4:00pm - 5:30pm EDT
Saturday, May 29, 2021 - 8:00am - 2:00pm EDT
|Virtual Virtual||$85.00||10 spots left||
Saturday, June 19, 2021 - 4:00pm - 5:30pm EDT
Sunday, June 20, 2021 - 9:00am - 3:00pm EDT
|Virtual Virtual||$85.00||13 spots left||