Baking class in St. Pölten: Baguette á la France
Teamevent from €135.00 per Person
Request specific dates for this event. Also for company events and private groups. Get a non-binding quote.
About this class
Dive into the world of French bakery crafts with us and find out what you need to pay particular attention to when preparing soft, long-term wheat dough.
Discover the art of baking baguettes and learn step by step how to make aromatic baguettes with wheat dough and various seeds. Ideal for connoisseurs and hobby bakers!
Course content:
- Preparation of soft baguette dough & what to pay particular attention to
- Use of wheat dough (=poolish) and its benefits on the baking result
- Sensory tasting of baked baguettes including food pairing
- Use of brews with different seeds and their benefits
- Knowledge & history about French cultural heritage
- Production of long-lived baguette doughs
What you’ll do in the class
Under the expert guidance of our master baker, miller and certified bread sommelier Paul, you will discover the secrets behind the art of baking baguettes. You will learn how to optimally prepare soft, long-term wheat dough and what benefits wheat dough, so-called poolish, has on the baking result.
In the course, you will receive valuable tips on using brews with various seeds and learn more about the history and significance of baguette in French culture. In addition to the practical part, a sensory tasting of homemade baguettes, including food pairing, is also offered.
Finally, you will bake two classic types of baguettes:
- Open-pored baguette de tradition with wheat starter dough
- Aromatic baguette aux graines with seeds
Who is the class suitable for?
The course is suitable for all bread lovers, hobby bakers and connoisseurs who want to learn the art of baking baguettes.
Details to remember
Paul´s Brotmacherei
We stand for regionality, quality and, in particular, genuine bread craftsmanship. We love sharing our passion for (bread) baking with you.
