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DTSTART;TZID=America/Los_Angeles:20240315T120000
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UID:663142-1710504000-1710520200@centralmilling.com
SUMMARY:Classic French Sourdough with Michael Kalanty
DESCRIPTION:Sourdough–New shapes and whole grains. Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center. \nIn your ongoing quest to bake your perfect sourdough\, take advantage of the system I learned during my French apprenticeship. Using formulas from my How To Bake MORE Bread: Modern Breads/Wild Yeast\, you’ll practice techniques from the age-old French Levain tradition while baking delicious sourdoughs with modern flavor profiles. \n\nWhat You’ll Practice \n\nEveryone will make Multi-grain Sourdough\nTake home your dough to practice your new skills in your home kitchen the next day.\n\nMulti-grain Sourdough: Tangy table bread with whole wheat\, whole pumpernickel meal\, and toasted wheat germ. \nSteel-cut Oats and Raisins: Mild tang\, tender chew\, long shelf life. A perfect breakfast bread or toast. \nPumpernickel Sandwich Bread: Coffee and cocoa powder bring flavor depth to this tender bread. \nOlive Fougasse: The regional specialty of the Provence region of France\, this leaf-shaped table bread is studded with luscious Castelvetrano olives. \n  \nPlus General Principles to make all your baking better: \n\nHand-mixing techniques for tender crusts\nWorking with couches (proofing cloths)\n3-stage bake for dark rye breads\nFocus on bench skills for dough handling and shaping\nOven techniques to get the crust you want\n\n\n\nHealth & Safety Protocol \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \n\n\n\nInstructor Bio\nMichael 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”. \nHis 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.
URL:https://centralmilling.com/class/classic-french-sourdough-with-michael-kalanty-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,No Experience Necessary
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DTSTART;TZID=America/Los_Angeles:20240326T130000
DTEND;TZID=America/Los_Angeles:20240326T160000
DTSTAMP:20231213T234007Z
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UID:654759-1711458000-1711468800@centralmilling.com
SUMMARY:The Art of Baguette with Craig Ponsford
DESCRIPTION:Come experience the art of making the French baguette from the guy who beat the French! In this three hour\, hands-on class we will explore how the intricacies of flour\, water\, salt and yeast make the most iconic bread in the world. It is at the same time one of the simplest and one of the most complicated breads we make\, which is what makes it so extraordinary.  Go home with dough to shape and bake at home as well (along with finished baguettes of course!). \n\nCourse Topics\n\n\nHand mix straight baguette dough\n\n\nIn depth hands-on shaping instruction\n\n\nBaking and Scoring\n\n\nExplore baking baguettes at home\n\n\nDiscuss other uses for this dough\n\n\n\nInstructor Bio\nCraig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma\, California and has his own bakery/innovation center\, Ponsford’s Place\, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients\, techniques and product.
URL:https://centralmilling.com/class/the-art-of-baguette-with-craig-ponsford-3-26-24/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Bread,No Experience Necessary
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