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Brioche! The Queen of all French Breads with Michael Kalanty
May 12 @ 12:00 pm - 4:30 pm
Don’t force them to eat cake! Brioche is much easier, more versatile, and ultimately satisfying.
Learn professional techniques and time-conscious scheduling hacks for mastering buttery, tender Brioche dough in your own kitchen. We’ll make the dough both by hand and on the machine, teaching you what to look for to get the best results either way you choose.
Learn in-depth analysis of the traditional sponge technique and guidelines for spot-on butter emulsification. Enrich your understanding of the science at work behind this butter and egg-enriched bread dough that enthralls the entire Gallic nation.
Each region makes its characteristic variations to the master Brioche formula. You’ll learn to make rustic pan loaves with pull-apart servings instead of slices; tender pâtisserie adaptations rolled with vanilla custard and spiked with rum-soaked currants; an Alsatian version featuring almonds and candied fruit. Practice bench skills handling this ultra soft dough and make simply show-stopping burger buns for your next barbecue.
Note: This class was originally titled “One Dough Many Breads with Michael Kalanty”. The class content remains unchanged. Just a sexier title.
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.
The Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time, mask wearing and vaccination confirmation is not necessary, however masks are encouraged to help stop the spread of illness.
If there is a change in these requirements, attendees will receive an update one week prior to the course, and asap up to the course start time.
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.”