While working with with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany, Zingerman's exchanged recipes and experience freely. Learn three breads their new friends taught them: hands-on mixing and shaping Dinkelbrot, a spelt flour and sunflower seed loaf; a mixing demo and hands-on shaping of Wurzelbrot, a rye and wheat baguette; and hands-on mixing and shaping of Vinschgauer, a savory seasoned mountain roll delicious with ham and cheese. You might want to have some at home ready for your return from class!
You'll leave BAKE! with recipes, the knowledge to recreate them at home, two baguettes, two loaves, 6 large rolls, and great coupons.