Zingerman's Bakehouse...Cooking Vacations...Culinary Getaways...Cooking Classes!

Zingerman's Bakehouse

Location:
3711 Plaza Drive
Ann Arbor, MI 48108

Culinary Category:
Cooking Classes
Cooking Demonstrations
Guided Culinary Tours
Culinary Vacation

Culinary Focus:
Baking
Pastry
Whole Foods

BAKE! HANDS-ON BREAD AND PASTRY BAKING VACATIONS WITH ZINGERMAN'S BAKEHOUSE

Founded in 1992, Zingerman's Bakehouse in Ann Arbor is one of the country's most respected artisanal bakeries. In 2006, we opened BAKE!, a school designed to share our passion for traditional methods and great ingredients that gives home bakers the recipes, knowledge and confidence to recreate our renowned, old-world breads and tasty pastries in their own kitchens.

BAKE-cations! A Fantasy Camp for Home Bakers

In addition to our daily baking classes, BAKE! offer extensive, hands-on training in our BAKE-cations. Taught by Bakehouse founders and our most experienced bakers, the classes put students at the bench with their hands in the dough and impart decades of learning in techniques for straight doughs, liquid sponges, naturally leavened sourdoughs, creaming method, yeasted sweet doughs, laminated doughs, pulling strudel, flaky pie crusts and much, much more. Over the years, classes have served baking novices as well as folks who've spent over thirty years baking in home and commercial kitchens. Our aim is to not only teach methods and recipes but also to share the joy of baking with people who are passionate about great food.

Midwest Living calls the BAKE-cation one of "ten trips you'll talk about" and a "cream-filled, chocolate-dipped opportunity to learn from the very best." All classes are taught at our facility in Ann Arbor, a world-class university town in the Michigan with great galleries, music, and restaurants including the famous Zingerman's Delicatessen and Zingerman's Roadhouse, recently touted by Travel + Leisure as the center of an American food revolution.

Just a handful of dates are offered for Spring and Summer 2010. They sell out quickly, so don’t delay booking your 2-day or 4-day BAKE-cation.

Note: Epitourean, LLC provides a referral service for operators of culinary classes, vacations, cruises, schools and demonstrations. We cannot be held responsible for variations in descriptions, courses offered, changes to dates and/or prices provided by the operators.

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Recipe

MARGARET’S SWEET WHEAT

Yield: 2 Loaves

Ingredients:

2 Cups water

½ Cup buttermilk + 2 Teaspoons

¼ Cup honey + 1 Teaspoon

¾ Cup sunflower seeds (toasted)

1 Teaspoon instant yeast

1 Tablespoon salt

6 ½ Cups whole wheat flour

Untoasted sunflower seeds for coating the loaves

Directions:

In a large bowl, add the water, buttermilk, honey and yeast. Add half of flour and all the toasted sunflower seeds and mix with a spoon until mixture resembles a thick batter.

Add the remaining flour and the salt and mix until the dough is shaggy. Turn the dough out of the bowl onto the work surface and scrape out any bits of dough.

Knead the dough by hand until it forms a ball with a smooth surface.

This dough will be a little bit sticky during the whole kneading process. Just use your scraper, as necessary, to keep the dough together in a ball. Kneading should take between 6 and 8 minutes. Place the dough in an oiled container and cover with plastic. Ferment the dough for 1 hour at room temperature.

Pre-Heat your oven to 375 degrees. After 1 hour turn the dough out of the container and divide into 2 pieces. Shape each piece into a moderately tight round and allow them to rest, covered, for 15 to 20 minutes.

After resting, lightly flatten the round and shape into a log with equal thickness across. Wet each loaf and roll it in a pan filled with the additional Sunflower Seeds. Place each loaf into a sprayed bread pan and cover with plastic.

Allow the dough to proof for about 1 hour at room temperature. Place the proofed dough into a 375° degree oven, and bake for approximately 35-40 minutes.

Remove from the oven and turn the bread out of the pans. Cool completely on a cooling rack before cutting.

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