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Baking with Ancient Grains with Michael McGrath

October 24 @ 8:30 am - 4:00 pm

 

Unlock the flavor of ancient grains with Chef Michael McGrath. With exceptional taste and digestibility these grains are the key to making your breads memorable.

Long before Wonder Bread there was real bread. Nutritious, flavorful and truly the staff of life. Einkorn (Triticum monococcum) is known as the mother wheat and it has been a part of the human diet for over 14,000 years. Khorasan (Triticum turgidum ssp. turanicum) also known as kamut™, is a relative newcomer appearing about 6,000 years ago in the middle east. Both wheats stand out for their flavor, protein content and nutritional profiles.

We’ll be baking in an Italian Pane Rustica style. Rustic breads from Southern Italy like filone (a shorter, fatter baguette) with Khorasan and pane Pugliese (round) with einkorn.

What You’ll Learn

  • Why ancient grains?
  • Preferments and ancient grains
  • Milling whole grains
  • Mixing, hydration and timing
  • Considerations for the home baker
  • Bulk maturation
 Portioning, shaping
 proofing
  • Baking

By the end of this class you’ll bake tastier and better bread.

 

Instructor Bio

Michael McGrath is the former Chef/Owner of Panificio on the Coast, a critically acclaimed Roman style pizzeria and bakery. He introduced San Mateo County to Roman style pizza al taglio and developed a loyal following among the local community and the Bay Area’s ex-pat Italian community. In 2023, Michael sold the restaurant and relocated to Sonoma County.

 

Categories: Beginner, Bread, Intermediate     

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Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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