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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/
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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