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UID:656974-1710500400-1710518400@centralmilling.com
SUMMARY:Chocolate Easter Breads with Michael Kalanty
DESCRIPTION:Easter celebrates Spring\, tradition and renewal.\nAnd it also celebrates chocolate!\nAround the globe\, traditional Easter breads are recognized for their rich\, buttery and slightly sweet crumb. I’ve re-imagined three international classics\, each one showcasing a different chocolate from Guittard™️. \nLearn pro techniques for working with doughs rich in eggs\, sugar and butter. You’ll practice bench skills to make handling and shaping these challenging doughs a breeze.\nEach student will bake a 500 g Colomba Pasqua in Italian baking paper molds. Add an authentic touch to your holiday table this Spring! \n\nWhat You’ll Practice \nColomba Pasqua\nItaly’s Easter Dove Bread hails from the Lombardy region. Known as the panettone of Easter time\, this modern dove is studded with candied orange peel from Spain and chunks of Guittard 70% dark chocolate. \nChocolate Cross Buns\nThe warm winter spices of English Hot Cross Buns give way to brighter notes of cranberry and milk chocolate in a buttery brioche-style dough. A cross of chocolate ganache marks the tops. \nAustrian Rum Raisin (Osterbrot) \nInspired by the German-speaking heartland of Europe\, here’s a braided\, pull-apart ring of rich dough swirled with\nalmond paste and rum-soaked raisins. Stroh160™️ rum brings aromatic resonance to our bread\, complemented with a white chocolate glaze. \n\n  \n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional 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”. You can find him teaching online at The Great Courses and Craftsy. \n\n“I’m just back from a hands-on pizza trek through Rome. You can read all about my experiences in the article “From Rome with Love” featured in Pizza Magazine Quarterly. Better still\, join me in class and explore the flavors and crusty textures of this Roman specialty from an  insider’s view.”
URL:https://centralmilling.com/class/easter-breads-kalanty-2-24/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2024/01/Colomba-baked-PNG.png
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