Home Courses - The School of Artisan Food Breads & Baking German Baking

German Baking

£220.00

Beginner

Duration:

1 Day

Timings:

09:00 - 16:30

Course start dates:

15 Nov 2026
25 Jun 2027

Hourly Schedule

Time

9:00
Arrival & welcome
Tea, coffee and warm pastries from the kitchen.

9:30
Course Start

13:00
Lunch
Seasonal lunch prepared by our catering team.

16:30
Course End

Discover the rich traditions of German baking on this hands-on course with award-winning baker, author and tutor Emmanuel Hadjiandreou.

Celebrated for its hearty breads, distinctive flavours and regional specialities, German baking offers a fascinating range of techniques and ingredients that continue to inspire bakers around the world.

Throughout the day, you’ll explore three classic German bakes, learning the skills behind sourdough fermentation, rye bread production and traditional pretzel making. Guided by Emmanuel’s expert tuition, you’ll gain practical knowledge and the confidence to recreate these recipes in your own kitchen.

What You’ll Learn

Through hands-on baking and expert guidance, you will:

Understand the principles of sourdough and rye fermentation
Learn shaping and finishing techniques for traditional German breads
Master the process of making authentic German pretzels
Explore the role of heritage grains and alternative flours, including spelt and rye
Develop confidence in producing artisan breads with distinctive flavour and character

What You’ll Bake

During the course, you’ll make:

Seeded Spelt Sourdough (Dinkel Leinsamen Brot)
A wholesome spelt sourdough enriched with linseeds, featuring a nutty flavour and rustic oat-coated finish.

Classic German Pretzels
Learn the traditional techniques behind shaping, dipping and baking authentic pretzels with their distinctive golden crust and chewy texture.

Prune & Pepper Rye Bread
A rich rye loaf combining the sweetness of prunes with aromatic pink peppercorns, while exploring the unique characteristics of rye-based baking.

Who Is This Course For?

This course is ideal for enthusiastic home bakers, artisan bread lovers and baking professionals looking to expand their repertoire. Whether you’re new to German baking or keen to deepen your understanding of traditional European breads, you’ll gain valuable skills and inspiration throughout the day.

Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

Your Tutors

Tutor

Emmanuel Hadjiandreou

Emmanuel Hadjiandreou

Emmanuel has a real passion for artisan bread. Having trained as a baker in South Africa, he has baked around the world.

In the UK, Emmanuel has worked for Flour Power, Gordon Ramsay, Daylesford Organic and Judges Bakery.

He has a special knowledge of continental breads, having baked in Germany, where he learned to make a world-class stollen. While at Daylesford, the award-winning organic farm shop in Oxfordshire, Emmanuel’s bread won a Soil Association Organic Food Award, with several other bread creations earning the Highly Commended award.

Emmanuel has also published three books:

How to Make Bread won a coveted Guild of Food Writers award.
Making Bread Together – step-by-step recipes for fun and simple breads to make with children
How to Make Sourdough – 45 recipes for sourdough breads that are good for you as well as being great-tasting.
Along with Wayne Caddy, a fellow baking tutor at the School, Emmanuel has represented the UK at the baking Coupe du Monde.