About this Event
In this hands-on 2-hour & 30 minute class, students will learn the essentials of baking 100% rye bread, focusing on rye flour behavior, hydration, and proper fermentation. We’ll cover mixing, shaping, and baking techniques specific to rye dough, plus tips for achieving good structure and flavor without wheat flour.
In this class you will learn:
- Understanding how 100% rye flour behaves differently from wheat.
- Mixing methods suited for high-rye doughs
- Basics of rye fermentation and acidity control.
- How to use freshly-milled rye flour.
- Shaping techniques for rye dough.
- How to bake rye bread.
You will leave this class with:
- Sourdough starter
- Recipe booklet for rye bread
- Rye breads baked in class
After the class, enjoy light snacks featuring our freshly baked rye bread paired with local produces (cheese, fruits, jams).
All ingredients and equipment are provided in the class, as well as the apron and hairnet.
Due to the workshop being held in a compact microbakery space, spots are limited.
Event Venue & Nearby Stays
904 Dundas St W, 904 Dundas Street West, Toronto, Canada
CAD 117.42
