Backtage: Brot "begreifen"

What's it about?

Schedule for the baking days - note: the specified times are approximate!!! From 6:00 AM: Preheat the oven. From 7:00 AM and throughout the morning: knead bread dough twice in the bakery, shape loaves, place them in the proofing baskets, and let them rise in the proofing cabinet. Reheat the oven, distribute the embers, clean and wipe it out, load the loaves into the oven, and bake them again. After each hour, remove the finished bread from the oven. We bake pure rye sourdough bread with long fermentation! Around 12:00 PM: Prepare the dessert from yeast dough, which will be loaded into the oven around 2:00 PM, baked with residual heat, and finished by approximately 3:30 – 4:00 PM. Throughout the day, visitors can watch the film, "Vom Korn zum täglich Brot" (From Grain to Daily Bread), about the renovation of the Zenzen mill and traditional grain harvesting, in the exhibition room of the Kunsthof. Pure rye bread in 2 kg loaves (€16.00) can be pre-ordered for both days and picked up between approximately 11:00 AM and 4:00 PM at B...

Where?

Kunsthof
Gruben 49

Organiser: IG Zenzenmühle