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UID:641325-1702036800-1702053000@centralmilling.com
SUMMARY:Discovering Focaccia with Michael Kalanty
DESCRIPTION:Take a hands-in dough culinary trek through Italy\, baking and tasting different versions of the Italian flatbread Focaccia. \nIn Puglia the dough is made with potatoes and semolina; in Florence they’re free-form and hand-held; in Liguria\, the classic rectangle shaped is decorated with local cheeses. \nTo tie-in with Central Milling’s new online course “Discovering Focaccia”\, Chef Michael shares some interpretations of Italy’s favorite flatbread plus professional tips to step up your bread game. \n\nWhat You’ll Practice \nFocaccia Pugliese: round and deep-dish with a crunchy bottom\, tender and airy crumb\, garnished with tomatoes\, olives\, oregano. \nFocaccia alla Fiorentina: hand-held and free-form pizzette with red and yellow peppers\, thinly-sliced zucchini\, tomatoes \nFocaccia al Gorgonzola: a variation of the Genovese classic\, perfect with fall fruits\, slightly sweet \n  \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\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/focaccia-with-michael-kalanty-2/
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
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/iStock-1316151152-scaled.jpg
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