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DTSTART;TZID=America/Los_Angeles:20250320T090000
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UID:700487-1742461200-1742482800@centralmilling.com
SUMMARY:1 Dough : 2 Styles of American Pizza with Leah Scurto
DESCRIPTION:In this class you will learn how to manipulate fermentation and maturation to make 2 of the most popular American pizza styles using just 1 dough. Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah.  She’ll show you how to master two popular pizza styles:  California Artisan\, and the thick\, crunchy pan pizza found in Detroit.  You’ll enjoy a working lunch with the pizza you make in class.  \n\n\n  \n\n\n\nInstructor Bio\nLeah Scurto first starting making pizzas in 1997. She spent years honing her skills working in a small Bay Area pizza chain called\, Pizza My Heart. In mid 2018\, Leah branched out on her own and began the process of creating Pizzaleah.  Since opening in March 2020\, Pizzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay Area. Leah has competed in pizza competitions across the United States and Italy. She is 5-time pizza champion and in 2022 she was featured on Hulu’s original show\, Best In Dough. In 2021 She was recognized as one of Pizza Today Magazine’s Rising Stars of the Pizza Industry. Leah has also had the honor of judging international pizza competitions. She also teaches pizza-making classes and works as a restaurant/pizza consultant.
URL:https://centralmilling.com/class/1-dough-2-styles-of-american-pizza-with-leah-scurto-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
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/02/PhotoEmmaKMorris-00641.jpg
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DTSTART;TZID=America/Los_Angeles:20250321T100000
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DTSTAMP:20241223T214131Z
CREATED:20241223T214131Z
LAST-MODIFIED:20241223T214131Z
UID:694574-1742551200-1742571000@centralmilling.com
SUMMARY:Whole Grain Breads with Michael Kalanty
DESCRIPTION:Whole Grain Breads pack more nutrition but their real power comes from the fuller flavor and texture contrast that whole grains bring to your breads. Learn to work with whole grains and seeds\, coarsely chopped or soaked overnight to release the natural enzymatic action of the grains and seeds. We’ll use the MockMill® to add fresh-ground flour directly into fermentation to retain maximum flavor and nutritional value. We’ll use Polish and Sourdough techniques for best texture in these breads. \nIf your New Years Resolution is to eat healthier\, this class is a must-do.  Or if you simply want better whole grain breads in your kitchen\, see you on the bench for more hands-on dough learning. \nWhat you’ll be baking:  \nRustic Boules with Whole Grain Wheat and Rye Flakes \nFresh-ground Whole Wheat Hearth Breads with Figs & Walnuts \nMulti-grain Rolls —a touch of honey and coconut oil to soften these dinner or sandwich rolls. \nSeedy Sandwich Bread with Flax\, Sunflower\, Sesame\, and Pumpkin Seeds \nPlus Pro Skills to make all your breads better: \n\nHand-mixing techniques for tender crusts\nUsing Banneton proofing molds\nWorking with Couches (linen proofing cloths)\nFocus on bench skills for better dough handling and shaping\nOven techniques for your best crust\n\nLunch is included.   \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/whole-grain-breads-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
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/11/iStock-153442682.jpg
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