One Dough Many Breads with Michael Kalanty
May 12 @ 12:00 pm - 4:30 pm
The baker’s trick to an extensive repertoire of breads is simple! Start with a basic dough and make a change here or there; add some fruits, nuts, or seeds; scale and shape it differently; and suddenly you’ve got a variety of breads in the bakery case.
For this class, you’ll learn to make classic French Brioche–by machine AND by hand.
This butter and egg enriched dough benefits in structure and in flavor from an overnight in the refrigerator, so the workload is easy to schedule at home.
What You’ll Practice
Handling the buttery dough requires some basic bench skills and you’ll practice them while shaping our menu items for the class:
Brioche Nanterre (a pan loaf filled with pull-apart pieces)
Pains aux Raisins (think cinnamon buns but filled instead with luscious pastry cream and rum-plumped currants)
Kugelhopf (the tender Alsatian bread with dried fruits and nuts or swirls of jam)
Burger Buns and Knotted Breakfast Rolls for your favorite coffee beverage or tea.
All course attendees and guests of the 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. At this time, mask wearing and proof of vaccination are not required.
Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs.
For Californians you can get your digital COVID-19 Vaccine Record here.
Michael 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.
“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.”
Categories: Baking Class, Beginner, Bread, Cooking Class, No Experience Necessary