Baking With Yeast- Pretzels and Bagels
249 Taranaki St, Wellington
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Advance your yeast-baking skills as you learn the techniques needed to make Israeli bagels and pretzels to a high standard. Master the culinary arts of kneading, rising and glazing to create your own delicious baked goods. All ingredients included in the course fee.
Description
Build on prior baking experiences and be led by tutor Veronika further along your baking journey. Learn how to master the skills needed to bake bakery-quality Israeli pretzels and bagels.
In this six-hour advanced baker’s workshop, Veronika will expand on the knowledge and skills she taught in her "Baking with Yeast - Beginners" course. She will teach you how to make pretzels and bagels, both baked goods that require additional shaping and baking processes. Further develop your baking skills while enjoying a fun and encouraging learning environment.
Learn about the kneading and rising procedures required for different kinds of baked goods and how to shape the dough for specific baked items. Experiment with glazing and learn the 'why' and 'how' of the pretzel bathing technique.
Make the most of Veronika’s expertise and hone your baking techniques so you can create delicious baked goods that you and your friends and family can make and enjoy at home.
All ingredients provided but bring an apron, tea towels and a dishcloth and containers to take any leftovers home.
By the end of the course, you’ll be able to:
Read, follow and explore new recipes.
Mastering yeast dough from scratch.
Use baking knowledge to bake different yeast-based products.
Use skills in unexpected situations.
Demonstrate increased confidence in the kitchen.
Share your newfound skills with your friends and family.
Tea and coffee provided but please bring your lunch.
By the end of the course, you’ll be able to:
Mix and knead dough for bagels and pretzels.
Utilise knowledge about rising dough for specialised baked goods
Shape dough according to traditional Israeli bread types (pretzels and bagels).
Practice the art of bagel glazing.
Explain the pretzel bathing technique.
Note: Courses need a minimum number to go ahead so if we don't have enough enrolments a few days before the start date, we have to cancel. We'll let you know by email so please check yours regularly. If you need to cancel your registration, here are our terms and conditions: "What You Need to Know".
Prerequisites
You need to have basic cooking/baking skills – not for beginners - and ideally have completed the Baking with Yeast - Beginners'
Presented by Veronika Poddubska.
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