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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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