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Two-Day Bread Baking Retreat with Michael Kalanty
August 29 - August 30
Saturday & Sunday, 9 am to 5 pm
Join us for two days of intensive bread baking!
There are some breads that are especially valuable teaching tools, and Chef Michael Kalanty has selected his favorites from these to create an exceptional learning experience.
Through demonstrations, discussion, hands-on baking, and practical problem-solving, this course brings the science of bread baking to life. These breads present a wide variety of dough types and baking techniques, so whether you are new to bread baking or already have experience at the bench, you will gain a deeper understanding of fermentation, dough development, shaping, and baking.
Our Menu:
Pain au Levain: Classic French Sourdough – Explore the principles of natural fermentation while working with Chef Michael’s 32-year-old organic sourdough culture, whose lineage is preserved by the International Sourdough Museum in Belgium. At the end of class, you will also take home a portion of the culture to continue baking this sourdough at home!
Best Home Pizza Dough & Chocolate Babka Coffeecake – These breads are based on pre-ferments, one of the baker’s most valuable tools.
Honey Whole Wheat Sandwich Bread, Chewy New York Bagels, & Pain au Lait Burger Buns – These enduring American favorites demonstrate practical techniques that belong in every baker’s repertoire, from dough mixing and fermentation to shaping and baking.
Plus, you will learn the Pro Skills that can make all of your breads better:
- Dough handling and bench techniques.
- Hand-mixing vs using a machine: how flour type and bread characteristics influence the best approach.
- Shaping methods for different dough styles.
- Proofing and fermentation management.
- Oven techniques for improved crust and crumb.
Lunch is included both days.
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.
Health & Safety Protocol
Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.
Categories: Baking Class, Beginner, Bread, No Experience Necessary
