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UID:641321-1697198400-1697214600@centralmilling.com
SUMMARY:Classic French Sourdough with Michael Kalanty
DESCRIPTION:Sourdough–No two bakers approach sourdough breads the same way. Nor should you! Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center. \nIn 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. \n\nWhat You’ll Practice \n• Everyone will make Pain au Levain\, the classic French sourdough bread.\n• Take home your dough to practice your new skills in your home kitchen the next day. \nPain au Levain: The French classic. Moderately sour\, al dente chew\, crackling crust. \nApple Walnut Farmhouse Bread: Mild tang with tender dried apples. Perfect with soft cheeses. \nSeedy Bâtards: Packed with Seeds and plenty of flavor. Makes outstanding sandwich rolls. \nGrits & Goat Cheese: Savory Anson Mills Yellow Grits and tangy Sonoma Goat Cheese. \nPlus General Principles to make all your baking better:\n• Hand-mixing techniques for tender crusts\n• Focus on bench skills for dough handling and shaping\n• Oven techniques to get the crust you want \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough 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 abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy\, all students will be notified immediately. \n\n\n\nInstructor Bio\nMichael 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”. \nHis 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.
URL:https://centralmilling.com/class/classic-french-sourdough-with-michael-kalanty/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,No Experience Necessary
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