Open Bakery Brighton: Jürgen’s German Rye-Sourdough Class

We are delighted to be able to offer a class taught by this year’s The Great British Bake Off’s semi-finalist: Jürgen Krauss.

Jürgen loves making bread more than any other type of baking – particularly sourdough bread – and in this 4-hour class Jürgen will impart his knowledge of a traditional German sourdough method of making bread: the Detmold Einstufenführung method.

This method is one of Jürgen’s favourites and allows you to work and experiment with the science of sourdough baking within a precise methodology.

You will learn to refresh and prepare the starter for the recipe, a 17hr pre-ferment. Jürgen will demonstrate the different ways you can affect your bread using the ingredients. You will also be able to build a preparation to take home for another baking session the following day!

Learn to alter the balance of dough hydration and ingredient ratios – as defined by the DEF method – using a combination of light-rye, wholemeal and wheat flours, and a ripe rye sourdough starter. The recipes enhanced with caraway, linseeds and sunflower seeds

YOU WILL MAKE AND TAKE HOME: 2 loaves made from 2 different sourdough preparations.

A sourdough preparation for another bake.

4 HOUR CLASS – Allow an extra 30 minutes runover time.

1pm-5pm