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DTSTART;VALUE=DATE:20261107
DTEND;VALUE=DATE:20261109
DTSTAMP:20261104T174820Z
CREATED:20260810T181345Z
LAST-MODIFIED:20261104T174820Z
UID:763491-1794009600-1794182399@centralmilling.com
SUMMARY:Two-Day Bread Baking Retreat with Michael Kalanty
DESCRIPTION:Saturday & Sunday\, 9 am to 5 pm \nJoin us for two days of intensive bread baking! \nSome breads are especially valuable teaching tools\, and Chef Michael Kalanty has selected his favorites to create a hands-on learning experience that goes well beyond following recipes. \nThrough demonstrations\, discussion\, hands-on baking\, and practical problem-solving\, you will discover the science behind great bread\, and how to put that knowledge to work in your own kitchen. \nEach bread introduces different dough characteristics\, fermentation methods\, and baking techniques. Whether you are relatively new to bread baking or already have some experience under your belt\, you will learn the skills and confidence to understand not just how bread is made\, but why it behaves the way it does. \nOur Menu: \n\nPain au Levain: Classic French Sourdough – Explore the principles of natural fermentation\, levain management\, and the relationship between acidity\, flavor\, and dough texture. You’ll work 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’ll leave with your portion of the culture to continue baking sourdoughs at home! \n\nBest Home Pizza Dough & Chocolate Babka Coffeecake – These breads are based on pre-ferments\, one of the baker’s most valuable tools. Discover how preliminary fermentation  influences flavor\, dough handling\, fermentation\, and finished texture. \n\nHoney Whole Wheat Sandwich Bread\, Chewy New York Bagels\, & Pain au Lait Burger Buns – These enduring favorites demonstrate how flour selection\, enrichment\, hydration\, and mixing influence dough flavor and texture. These are ideal doughs for practicing bench work and shaping techniques. \nPlus\, you will learn professional skills that can make all of your breads better: \n\nRead your dough: Recognize the signs of proper mixing\, development\, and fermentation.\nChoose the right mixing method: Understand when hand mixing or machine mixing produces the best results.\nHandle and shape with confidence: Adapt your bench techniques to doughs with different hydrations and texture characteristics.\nManage fermentation and proofing: Learn to judge dough readiness by its condition\, not simply by the clock.\nMake the most of your oven: Understand how temperature\, steam\, and baking methods influence crust and crumb.\n\nYou will leave with more than a collection of tasty recipes. You will have a better understanding of how bread dough works and the confidence to apply what you’ve learned to breads you haven’t even baked yet! \n\n\n\nLunch is included both days. \n\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. \n\nHealth & Safety Protocol \nPlease stay home if you’re experiencing any symptoms of illness. Email us at abc@kgbakerysupply.com if this occurs to speak with a class coordinator.
URL:https://centralmilling.com/class/two-day-bread-baking-retreat-with-michael-kalanty-7/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/pain-au-levain-loaf.jpg
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DTSTART;TZID=America/Los_Angeles:20261110T130000
DTEND;TZID=America/Los_Angeles:20261110T160000
DTSTAMP:20260623T181225Z
CREATED:20260623T181225Z
LAST-MODIFIED:20260623T181225Z
UID:757434-1794315600-1794326400@centralmilling.com
SUMMARY:Sourdough Fougasse with Laila O'Boyle
DESCRIPTION:Fougasse is so easy to learn how to make: It’s dramatic to look at\, surprisingly approachable\, and completely irresistible the moment it comes out of the oven. \nRooted in the tradition of Provençal baking\, fougasse is a flatbread scored and stretched into a leaf shape — all crust and crunch\, with an open\, lacey crumb that practically begs to be torn apart at the table. In this class\, we’ll explore both its classic form and a more indulgent variation\, working with pre-made dough so that all of our time together is spent on the craft of shaping and baking. \n\nWhat You’ll Do in Class\nThe dough will be ready and waiting when you arrive. Laila will demonstrate how to mix it\, and then together\, we’ll work through two styles of fougasse. And both will be shaped\, baked\, and tasted during class: \n\nTraditional fougasse — a large\, showstopping centerpiece loaf finished with flaky salt and fresh lemon and thyme. You’ll learn how to execute the classic leaf shape and the cuts that give fougasse its distinctive silhouette\, as well as a simpler\, smaller version for everyday baking.\nRum-soaked cherry and hazelnut fougasse — an enriched variation with macerated cherries\, toasted hazelnuts\, and warm cardamom woven through the dough. This one leans sweet and fragrant\, and demonstrates just how versatile the fougasse form can be.\n\nYou’ll work alongside the instructor through the full shaping and baking process\, getting hands-on practice with scoring technique\, stretching\, and reading the dough. We’ll bake everything off together and taste as we go. At the end of class\, you’ll take home a selection of what we made. \nWhat You’ll Learn\n\nThe structure and characteristics of a fougasse dough — hydration\, extensibility\, and why it behaves differently from a boule\nHow to shape both a large centerpiece fougasse and a simpler\, smaller everyday version\nScoring and stretching technique: the cuts that open the leaf\, and how to handle the dough without tearing\nHow to apply toppings and inclusions before and after baking for maximum flavor and visual impact\nBaking fougasse at home — setup\, timing\, and how to get a crisp\, open crust without a Dutch oven\n\n\nWhat You’ll Take Home\n\nA selection of fougasse baked during class (both variations)\nPrinted formulas and shaping notes for both styles\nConfidence to make fougasse from any sourdough you already bake\n\nSkill level: All levels welcome — no prior sourdough experience required. Dough will be pre-mixed; the focus is entirely on shaping and baking technique. \nMeals: Light snacks and tasting throughout class. This is an afternoon session; meals are not included. \nPlease note: This class works with wheat\, tree nuts (hazelnuts)\, and dried fruit. Contact us ahead of time with any allergy concerns. \n  \n\n\n\n\nInstructor Bio\nLaila O’Boyle is a seasoned sourdough baker and educator with a deep passion for naturally leavened bread and small-scale baking. With years of hands-on experience and a following of over 600\,000 across all platforms in the sourdough community\, she specializes in teaching approachable\, technique-focused classes that empower home bakers to build confidence and creativity. Laila offers one-on-one sessions\, group workshops\, and online content\, all rooted in her belief that great bread starts with intuition\, care\, and a well-fed starter. Whether guiding beginners through their first loaf or helping experienced bakers refine their craft\, Laila’s teaching style is clear\, encouraging\, and always full of real-world insight. \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@kgbakerysupply.com if this occurs to speak with a class coordinator.
URL:https://centralmilling.com/class/sourdough-fougasse-with-laila-oboyle/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/02/cottage-baker-2.jpg
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