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Pain au Levain– The Classic French Sourdough with Michael Kalanty

July 28, 2023 @ 12:00 pm - 4:30 pm

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.

If you’ve got an ongoing quest to bake your perfect sourdough, you’ll advance your skills with this system I learned during my French apprenticeship. Pain au Levain is the traditional approach to making the delicately sour, open-crumbed, crisp-crusted rustic loaves found in every region of France. Let me take you through this centuries-old process step-by-step and de-mystify the what’s and why’s for each phase of the process.

Using formulas from my book, How To Bake MORE Breads: Modern Breads/Wild Yeast, you’ll learn techniques to use different flours, incorporate solid garnishes into your breads, and making an overnight soaker from seeds. Each of these modifications can be built upon the Pain au Levain’s foundation. By the end of the class, you’ll have the skills to work with a variety of ingredients and the confidence to create your own signature bread.

What You’ll Practice

• Everyone will make Pain au Levain, the classic French sourdough bread.
• Take home your dough to practice your new skills in your home kitchen the next day.

• In teams we’ll shape, proof, and bake:
– Rosemary Raisin Bread
– Apple & Walnut Whole Wheat Bread
– Seedy Bâtards

Plus General Principles to make all your baking better:
• Hand-mixing techniques for tender crusts
• Focus on bench skills for dough handling and shaping
• Oven techniques to get the crust you want


Instructor Bio

Michael 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”.

His 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.

Categories: Baking Class, Beginner, Bread, Cooking Class, Demonstration, No Experience Necessary     


Artisan Baking Center @ Keith Giusto Bakery Supply


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Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

I also give my consent for full and unrestricted use of my image and/or voice, for use by ABC for promotional purposes and in all media. All such representations of every kind shall remain the property of ABC. I acknowledge that I have carefully read this release and hold harmless agreement.

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.