JUNE 29, 2024: Rye Bread Techniques - Chnurzel Brot

For this class, culinary expert Katya Lyukum has adapted an Old-World style bread to highlight one of our favorite flavors around the mill - rye! Using her standard recipe for Chnurzel Brot - a twisty, whole-grain rye enhanced bread - she will teach you how to amp up those rye flavors with the help of a few specialty ingredients, and foundational bread techniques like increased hydration and "slap-and-fold" mixing styles to make the most out of freshly milled flavor.

During class, you will learn how to harness the flavors of stone-ground wheat and rye flours to achieve depth of flavor without sacrificing a light crumb texture. Using a high hydration formula, successive folding techniques, as well as controlling the temperature of your dough with a few simple tricks, you'll be able to achieve a soft and fluffy bread suitable for loaf-style and flatbread applications. Additionally, Katya will teach you how to curate spice blends and specialty ingredients like Red Malt (produced exclusively in Eastern Europe), Belgian D-180 syrup (typically used in brewing applications, and imbuing notes of toasty bread, dark stone fruit, and toffee), and a few select spices like fennel, caraway, and coriander to further enrich the flavor of this loaf, and many others! 

Expect to learn a lot about basic bread techniques, including how to identify key indicators for appropriate gluten development and fermentation levels, new mixing techniques, and some novel shaping methods. Bring an inquisitive nature and an open mind!

• Have an opportunity to work with fresh flour, stone-ground right here at Barton Springs Mill
• Learn how to deepen and enhance the flavors of freshly stone-ground rye
• Master foundational bread mixing and shaping techniques, and gain a deeper understanding of hydration and gluten development in artisanal bread-making
• Learn how to make Chnurzel Brot!
• Tour the mill 
• Purchase BSM products at an exclusive 15% discount