Baking bread for beginners in Vienna

Can you pull crispy root breads out of the oven even if you only have a few hours? Bake fluffy yeast dough cinnamon knobs for Sunday breakfast and get up just half an hour before? And how can all this be combined with our most important principle — time as the most important ingredient for good bread? You will learn all this in this workshop for hurried amateur bakers.

What is the process?

The doughs are only mixed briefly and then mature in the refrigerator. The slow, cold dough flow creates deep aromas; on baking day, the doughs are simply removed from the refrigerator and baked directly into fresh root breads and rustic breads. The same works with sweet dough, from which we bake fluffy cinnamon buttons and fluffy yeast dumplings filled with powidl and sprinkled with poppy seeds. With our technology, the dough pieces are formed the night before and only have to be put in the oven the next morning. This is how you get well-rested pastries and sweet buttons on the breakfast table!
All homemade breads and pastries are taken home, and the baked goods made by the workshop leader are tasted as part of the course.

What is baked?

• Resches root bread (wheat/rye)
• Fluffy and buttery cinnamon buttons
• Fluffy yeast dumplings with powidl filling

Where does the baking class take place?

The baking class takes place at a baking school in Vienna. In a real bakery, you'll learn how to prepare your crispy bread so that no one can keep their hands off it anymore.