Whole Rye, Whole Wheat, and White 

Monday, September 14, 12pm - 5pm

Tuesday, September 15, 9am - 5pm

Wednesday, September 16, 9am - 4pm

King Arthur Baking Company, Norwich, VT 

REGISTRATION OPENS JULY 31 AT 3 PM ET

Join baker and educator Jeffrey Hamelman for a focused exploration of three foundational bread categories: rye, whole wheat, and white. Over this 2 ½ day intensive, participants will bake a range of breads in a comparative style, using different extractions of flour to understand variations in mixing, handling, and eating qualities. Sweet and savory products will also be made.  

Each category will be explored through two distinct formulations:  

• Rye: Compare a 100% whole rye miche with one made with 100% medium rye. We will also make a Lithuanian-style rye with 66% hydration, featuring red rye malt—a common ingredient in Russian and Eastern European breads (and now available in the US)—and a 66% French-style pain de seigle.  

• Whole Wheat: Bake a traditional miche with type 110 flour alongside a 100% whole wheat miche. 

• White: Produce two batches of pointage en bac baguettes, one with T55 flour and one with T65.  

• Brioche: Various products will be made from two Brioche doughs, one containing 100% white flour, and a second containing a portion of whole wheat flour.  

 Lecture topics will include flour classification (extraction rates and flour types), mixing and fermentation considerations, and discussions shaped by student questions.   The processes, techniques and science learned in this class can be applied in any production setting to make delicious, high-quality breads efficiently and consistently.

This class is designed for professional bakers and aspiring baking professionals seeking to deepen their technical skills in a production environment. The pace and content assume prior bread baking experience and a working knowledge of baker's math, with instruction focused on techniques and processes used in commercial bakeries.  

 A light lunch will be provided on Tuesday and Wednesday.  

To make it easier for bakery owners to bring team members, we’re offering two ticket tiers for members:

• First ticket: $650
• Additional tickets: $550 each (15% discount)

Jeffrey Hamelman is the author of BREAD: A Baker's Book of Techniques and Recipes, and a recipient of the Bread Baker's Guild Golden Baguette Award. He's one of a limited number of Certified Master Bakers in the United States and a past captain of Baking Team USA. His sourdough culture has brought him to six continents to bake and to teach. He now shares his knowledge and decades-long commitment to baking by teaching students around the world, and loves the opportunities this affords him to learn from others.