Bread Making
Hej hej
This course on sourdough baking is the perfect way to take your baking skills to the next level. You will build on the knowledge and skills you acquired in Bread Making Vol. 1 and dive even deeper into the world of sourdough baking. You will gain a comprehensive understanding of the science and art of baking with sourdough and how to care and use a sourdough culture to make a balanced sourdough bread.
About the course
With this coursebuild on the knowledge and skills you acquired in Bread Making Vol. 1 – however, it is not a strict requirement to have completed vol. 1. The course is suited for everyone with an appetite for more advanced techniques, and especially those with a desire to dive deeper into the world of sourdough baking. You will gain a comprehensive understanding of the science and art of baking with sourdough and how to care and use a sourdough culture to make a balanced sourdough bread.
Curriculum
Know your grain
We will introduce less familiar types of wheat with bold flavors, showing you how they are used, and highlighting the importance of using the right type of wheat for the right recipe.
Expert bread shaping
You will get to try out advanced bread shaping techniques. as well as unlock the secrets to making light and flaky scones. We discuss different shaping methods, such as how and why to use a bread proofing basket, and the difference between using a bread mold from metal and tree.
Sourdough loaves
You will learn how to make one of Meyers Bakery signature breads, a bread that is hand-kneaded and proofed purely on a sourdough culture. We bake it in a cast iron pot to obtain a unique caramelized crust and a moist crumb.
Baguettes and whole grain bread – using home-milled flour
We will mill our own wheat for sourdough baguettes and 100% whole wheat breads.
Something sweet
You will learn how to make flaky, crispy butter scones layered with dark chocolate.
Included
Drinks
Wine, beer, juice, tea, and coffee are included throughout the course.
Baked goods
Freshly baked bread and buns when you arrive – and the fruits of your own labor to take home
Light meal
A spread of cold cuts and relishes to enjoy with the fresh bread
Sourdough
A bake-ready sourdough to take home, so you won’t miss a beat.
Dough
For next morning’s bread
Apron
A Meyers apron to take home
Frequently asked questions
Bread Making vol. 1 (In English)
Kursus
In this hands-on course you will learnthemethods to bake a range of delicious breads – including our signature Øland wheat bread, a traditional Danish rye bread, and our famous cinnamonswirls.
Næste kursus28. feb. 2026
Flere ledige datoerMeyers bagekursus vol. 1
Kursus
Lær at bage saftige, aromatiske brød og andet bagværk, som vi gør det i Meyers.
Næste kursus18. jan. 2026
Flere ledige datoerMeyers bagekursus vol. 2
Kursus
Lær at bage med de mest aromatiske meltyper, få helt styr på surdej, og få hemmeligheden bag sprøde og porøse scones.
Næste kursus4. feb. 2026
Flere ledige datoerMeyers bagekursus: Croissanter og wienerdeje
Kursus
På dette syndige kursus, hvor vi ikke sparer på hverken smørret, chokoladen eller marcipanen, får du hemmelighederne bag to alsidige dejtyper: Croissantdejen og wienerdejen. Med de to dejtyper som grundstof bager vi en række forrygende variationer, fra ikoniske stykker bagværk som croissanter og tebirkes til mere særlige, som de saftige og let syrlige æblecroissanter. Du bliver i stand til at rulle en perfekt lamineret dej, der giver den karakteristiske, flagede og saftige karakter, der gør croissant- og wienerbagværk så uimodståelige, og du får alle vores teknikker til formning, foldning og bagning.
Næste kursus7. feb. 2026
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