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DTSTART;TZID=America/Los_Angeles:20270213T123000
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UID:771927-1802521800-1802534400@centralmilling.com
SUMMARY:Shokupan: Japanese Milk Bread with Michael Kalanty
DESCRIPTION:Japanese milk bread is simply irresistible. Known as shokupan in Japan\, it is delicate yet sturdy\, with a pillowy texture unlike any American sandwich bread. \nDesigned and taught by Chef Michael Kalanty\, former Director of Boulangerie for the Le Cordon Bleu Schools\, this class is a deep exploration of the techniques\, ingredients\, and processes that make shokupan one of today’s most beloved bakery breads. \n\nWe’ll focus on the techniques that give shokupan its signature softness\, structure\, and keeping quality: \n\nTangzhong: preparing the cooked flour-and-milk mixture that gives milk bread its characteristic softness and helps it stay fresh longer\nEnriched Dough Mixing: balancing the richness of the dough with proper structure\nDough Development: understanding how mixing and handling create the bread’s fine\, pillowy crumb\nShaping Techniques: shaping the dough for even rise\, consistent texture\, and the distinctive swirls that identify this bread\nProofing: recognizing when the dough is ready for baking\nBaking Strategy: achieving proper volume\, color\, and texture\n\nWith personalized guidance\, you’ll practice the shaping and dough-handling techniques that are difficult to learn from books and videos alone. \nBy the end of class\, you’ll understand the complete shokupan-making process and feel confident recreating this Japanese bakery favorite at home. \nEach student will take home their own class-made dough so they can practice shaping and baking in their own kitchen. They’ll also take home some of the Milk Bread they bake in class. \nChef will also make authentic Tamago-Sando (Japanese Egg Salad Sandwiches) so we can enjoy our fresh-baked breads at the end of class. \n\n\n\n\nInstructor Bio\n\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.
URL:https://centralmilling.com/class/shokupan-japanese-milk-bread-with-michael-kalanty-2/
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/2026/06/Milk-Bread.png
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