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Classic French Sourdough with Michael Kalanty
March 15 @ 12:00 pm - 4:30 pm
Sourdough–New shapes and whole grains. Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center.
In your ongoing quest to bake your perfect sourdough, take advantage of the system I learned during my French apprenticeship. Using formulas from my How To Bake MORE Bread: Modern Breads/Wild Yeast, you’ll practice techniques from the age-old French Levain tradition while baking delicious sourdoughs with modern flavor profiles.
What You’ll Practice
- Everyone will make Multi-grain Sourdough
- Take home your dough to practice your new skills in your home kitchen the next day.
Multi-grain Sourdough: Tangy table bread with whole wheat, whole pumpernickel meal, and toasted wheat germ.
Steel-cut Oats and Raisins: Mild tang, tender chew, long shelf life. A perfect breakfast bread or toast.
Pumpernickel Sandwich Bread: Coffee and cocoa powder bring flavor depth to this tender bread.
Olive Fougasse: The regional specialty of the Provence region of France, this leaf-shaped table bread is studded with luscious Castelvetrano olives.
Plus General Principles to make all your baking better:
- Hand-mixing techniques for tender crusts
- Working with couches (proofing cloths)
- 3-stage bake for dark rye breads
- Focus on bench skills for dough handling and shaping
- Oven techniques to get the crust you want
Health & Safety Protocol
Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.
Instructor Bio
Michael Kalanty is a professional bread baking instructor. He’s written baking curriculums for culinary schools across the country, in Italy and in Brasil. His textbooks have won awards like “Best Bread Book in the World”® at the Gourmand Cookbook Awards in Paris and have been translated into Portuguese. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America, he was awarded “Best Instructor of the Year”.
His breads won TWO first place awards at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas recently. You can find him teaching online at The Great Courses.com and Craftsy.com.
Categories: Baking Class, Beginner, Bread, Cooking Class, Demonstration, No Experience Necessary