Bake in a way that fits everyday life while achieving results that delight at the table: that is exactly the aim of our bread baking course with Maike. In compact sessions she teaches solid fundamentals and shows, step by step, how to bake excellent bread at home.
What the course covers
The course combines basic knowledge with plenty of hands‑on practice. You receive clear explanations and proven tips so you can integrate the processes into your daily routine – from mixing a pre‑ferment to the finished baked loaf.
Course contents at a glance
Understanding flours
What role do different flours and their properties play? Maike explains what matters when choosing and blending flours and how to better predict your dough's behaviour.
Using pre‑ferments
Why pre‑ferments influence flavour and freshness retention and how they fit into the workflow: you'll learn how different pre‑ferments affect the dough and the final result.
Dough types and characteristics
Different dough handling methods produce different results. The course focuses on recognising key characteristics, avoiding common mistakes and applying techniques deliberately.
Practical: four breads, four learning experiences
Together you'll bake four different breads. Each one highlights a particular aspect that Maike discusses – from dough handling to the baking phase. This gives you a range of experiences and helps you develop a reliable approach at home.
Who the course is for
The bread baking course is aimed at beginners as well as hobby bakers who want to improve their routine. The emphasis is on practical workflows, clear explanations and consistent success.
Our rehearsal: key takeaways
We at pizza-ofen.de trialled the course in advance. Since then we've been baking at home with many new ideas – and, above all, with a better understanding of how flour, pre‑ferment and dough handling interact.
Well prepared for the course
Practical accessories make the work easier: a dough scraper, a proofing basket and – depending on your oven – a suitable peel are useful companions. Notes on times and temperatures help you repeat and refine the processes.
Registration and further information
Dates, details and booking are available on the course page. Reserve your place: