Viennoiserie – The Art of Lamination with Dietmar Kappl
Demonstration Course
Discover the art of laminated doughs and learn how precise techniques and careful handling create beautifully flaky, delicate pastries.
The course focuses on different variations of croissant dough. Explore a range of dough preparation methods and recipes – from preparing the base dough through folding and lamination to proving and baking. Particular attention is paid to the interaction between dough and butter, temperature control, dough strength and fermentation. You will also gain insights into classic French puff pastry and its distinctive characteristics.
This programme is designed for those looking to refine their techniques and explore the diverse possibilities of modern viennoiserie.
About Dietmar Kappl
Dietmar Kappl is a master baker, author and passionate educator dedicated to the craft of baking. Drawing on his extensive experience in production and recipe development, together with his in-depth knowledge of sourdough, fermentation and dough preparation, he combines traditional craftsmanship with modern approaches.
As the founder of Homebaking.at, he has been sharing his expertise with ambitious pastry chefs and bakers for many years. Alongside international baking courses and his books Baking Next Level Roggen and Baking Next Level Weizen, he now places increasing emphasis on professional training and continuing education – covering everything from sourdough and recipe development to viennoiserie and modern bakery processes.