Class Picture August 2010 SAIT Calgary Alberta Canada
Here is a synopsis of out German Baking Workshop and some pictures:
Bread Bakers’ Guild of America; World’s Fair of Bread
German Baking in the Rockies. August 16th, 17th 2010
Southern Alberta Institute of Technology (SAIT Polytechnic), Calgary, Alberta, Canada.
Instructor: Volker Bauman
Assisted by: Leopold Newismal
About an hour east of the Rockies, on the banks of the Bow River, 15 baking aficionados, drawn together by the mystique of fermented grain and the chance to study with the Master Baker Volker Bauman and his assistant Leopold, in the well appointed kitchens of SAIT in Calgary, Alberta, Canada
The recipes that we were exposed to were:
· Braided Challah, (Including 5 and 6 strands)
· Pretzels (25% rye and/or Pastry flour)
· Fancy Rolls, (Including Crescent Rolls)
· Sunflower Walnut Rye Bread (60% Rye-stage sourdough starter long cool ripening time)
· Kasseler Rye Bread (40% Rye 1-stage sourdough starter long cool ripening time)
· Alsation Rye Bread (50% Rye-1 stage sourdough starter, short warm ripening time)
· Frankonia Rye Bread (80% Rye-Detmolder 3 Stage sourdough starter long cool to start ripening with 3rd stage slightly warmer)
· Vollkorn Brot (100% Rye, meal fine and coarse long room temp 1 stage with soaker)
· Bee Sting Cake (Beinenstitch) Pastry Cream filling with semi candied almond/butter/honey topping)
Volker explained that there were over 200 styles of German bread so we were just exposed to a sampling of their traditions. It was interesting to re-examine this type of baking as the ‘Artisan’ movement has emphasize the super-hydrated long fermentation products in recent years.
Some of the points that stood out were:
· Unnecessary to keep a Rye starter more than a few days, making it fresh as needed
· Explanation of ‘Starch Attack’ and the magic of controlling this with acidified starters
· Use of fresh yeast even in sour-dough constructed breads
· Short bench and secondary fermentation times
· Roasting and grinding of spices to subtly improve the flavor of the Frankonia Rye
· Short soaking time for grains to avoid excessive enzyme activity
· Development of Lactic and Acetic acids by controlling temperatures and hydration of starters
· Baking at high temperatures
The participants were engaged and interested, there was lots of ‘hands-on’ activity. Volker and Leopold were inundated with many interesting questions and often passionate discussion ensued. The products were wonderful, and it would be easy to have baked with Volker for many more days! The workshop was an unequivocal success! Looking forward to more events happening ‘North of the Border’.
German Baking in the Rockies. August 16th, 17th 2010
Southern Alberta Institute of Technology (SAIT Polytechnic), Calgary, Alberta, Canada.
Instructor: Volker Bauman
Assisted by: Leopold Newismal
About an hour east of the Rockies, on the banks of the Bow River, 15 baking aficionados, drawn together by the mystique of fermented grain and the chance to study with the Master Baker Volker Bauman and his assistant Leopold, in the well appointed kitchens of SAIT in Calgary, Alberta, Canada
The recipes that we were exposed to were:
· Braided Challah, (Including 5 and 6 strands)
· Pretzels (25% rye and/or Pastry flour)
· Fancy Rolls, (Including Crescent Rolls)
· Sunflower Walnut Rye Bread (60% Rye-stage sourdough starter long cool ripening time)
· Kasseler Rye Bread (40% Rye 1-stage sourdough starter long cool ripening time)
· Alsation Rye Bread (50% Rye-1 stage sourdough starter, short warm ripening time)
· Frankonia Rye Bread (80% Rye-Detmolder 3 Stage sourdough starter long cool to start ripening with 3rd stage slightly warmer)
· Vollkorn Brot (100% Rye, meal fine and coarse long room temp 1 stage with soaker)
· Bee Sting Cake (Beinenstitch) Pastry Cream filling with semi candied almond/butter/honey topping)
Volker explained that there were over 200 styles of German bread so we were just exposed to a sampling of their traditions. It was interesting to re-examine this type of baking as the ‘Artisan’ movement has emphasize the super-hydrated long fermentation products in recent years.
Some of the points that stood out were:
· Unnecessary to keep a Rye starter more than a few days, making it fresh as needed
· Explanation of ‘Starch Attack’ and the magic of controlling this with acidified starters
· Use of fresh yeast even in sour-dough constructed breads
· Short bench and secondary fermentation times
· Roasting and grinding of spices to subtly improve the flavor of the Frankonia Rye
· Short soaking time for grains to avoid excessive enzyme activity
· Development of Lactic and Acetic acids by controlling temperatures and hydration of starters
· Baking at high temperatures
The participants were engaged and interested, there was lots of ‘hands-on’ activity. Volker and Leopold were inundated with many interesting questions and often passionate discussion ensued. The products were wonderful, and it would be easy to have baked with Volker for many more days! The workshop was an unequivocal success! Looking forward to more events happening ‘North of the Border’.
Pretzel Dipping (MB)
