Bread Making
Hej hej
This course on sourdough baking is the perfect way to take your baking skills to the next level. You will build on the knowledge and skills you acquired in Bread Making Vol. 1 and dive even deeper into the world of sourdough baking. You will gain a comprehensive understanding of the science and art of baking with sourdough and how to care and use a sourdough culture to make a balanced sourdough bread.

About the course
With this coursebuild on the knowledge and skills you acquired in Bread Making Vol. 1 – however, it is not a strict requirement to have completed vol. 1. The course is suited for everyone with an appetite for more advanced techniques, and especially those with a desire to dive deeper into the world of sourdough baking. You will gain a comprehensive understanding of the science and art of baking with sourdough and how to care and use a sourdough culture to make a balanced sourdough bread.
Curriculum
Know your grain
We will introduce less familiar types of wheat with bold flavors, showing you how they are used, and highlighting the importance of using the right type of wheat for the right recipe.
Expert bread shaping
You will get to try out advanced bread shaping techniques. as well as unlock the secrets to making light and flaky scones. We discuss different shaping methods, such as how and why to use a bread proofing basket, and the difference between using a bread mold from metal and tree.

Sourdough loaves
You will learn how to make one of Meyers Bakery signature breads, a bread that is hand-kneaded and proofed purely on a sourdough culture. We bake it in a cast iron pot to obtain a unique caramelized crust and a moist crumb.
Baguettes and whole grain bread – using home-milled flour
We will mill our own wheat for sourdough baguettes and 100% whole wheat breads.
Something sweet
You will learn how to make flaky, crispy butter scones layered with dark chocolate.

Practical information
Please bring a shopping bag so you can easily carry the delicious items you’ll take home – whether it’s your baked goods or other small things from the day.
Included

Drinks
Wine, beer, juice, tea, and coffee are included throughout the course.

Baked goods
Freshly baked bread and buns when you arrive – and the fruits of your own labor to take home

Light meal
A spread of cold cuts and relishes to enjoy with the fresh bread
Sourdough
A bake-ready sourdough to take home, so you won’t miss a beat.

Dough
For next morning’s bread

Apron
A Meyers apron to take home
Frequently asked questions


More courses in baking and international cuisine
Bread Making vol. 1 (In English)
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Many cultures have their very own street food traditions – and the Korean one is not to be missed. Although Korean Street food is known for being quick and convenient – and very tasty – there are specific techniques and traditional methods behind it all. In this course, Kala Sung will share her knowledge and demonstrate how to make street food just as they do in Korea – with all techniques suitable for home cooking.

Kalas kimchikursus (in English)
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