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DTSTART;VALUE=DATE:20260809
DTEND;VALUE=DATE:20260811
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UID:749454-1786233600-1786406399@centralmilling.com
SUMMARY:Mastering Lamination: From Fundamentals to Advanced Techniques with Lauren Haas
DESCRIPTION:Schedule:  \n\nDay 1: August 9\, 9:00 AM – 4:00 PM\nDay 2: August 10\, 7:30 AM – 5:00 PM\n\nThis two-day masterclass blends theory\, practical application\, and troubleshooting to build precision in laminated doughs. Designed for professional bakers and experienced home bakers\, it combines technical knowledge with hands-on experience to develop a deeper understanding of laminated doughs from the inside out. \nDay One focuses on the science and mechanics of lamination. We begin by covering the “how” and “why” behind ingredients and process\, including overall formula percentages\, flour selection\, butter types\, hydration\, and yeast selection. We also explore the advantages and limitations of various processes\, including the incorporation of pre-ferments\, fold combinations and workflow organization. You’ll then put theory into practice in the Artisan Baking Center bakeshop\, making butter blocks\, laminating doughs\, and preparing fillings while learning how to troubleshoot common challenges across mixing\, fermentation\, lamination\, and dough handling. \nDay Two focuses on shaping\, proofing\, baking\, and finishing. Production includes classic items such as butter croissants and pain au chocolat\, alongside signature pastries including yuzu lemon verbena croissants\, orange cardamom laminated brioche\, and gochujang kimchi pain suisse. The emphasis is on professional consistency in shaping\, proofing\, and baking\, along with a variety of finishing techniques. \nBy the end of the course\, participants will leave with a selection of well-tested formulas\, practical troubleshooting strategies\, and the ability to adapt their own processes and recipes with confidence. \nWhat you’ll learn: \n\nProfessional techniques for mixing\, laminating\, shaping\, proofing\, and baking\nUnderstanding of dough and butter temperature management\, dough ingredient functions\, and workflow\nMethods for executing classic and signature pastries with consistent results\nPractical approaches to diagnosing and fixing common lamination challenges\nStrategies to adapt formulas and workflows for your own production environment\n\nA light breakfast and lunch will be served each day. \n\nInstructor Bio\n\nLauren Haas is a pastry innovator and educator driven by a purpose: to inspire\, empower\, and elevate chefs within the pastry industry. \nHer experience includes The White House\, faculty and department chair positions at Johnson & Wales University\, and service as Lead Chef for the Chocolate Academy Centers in North America. \nShe has been recognized by Dessert Professional as one of the Top Pastry Chefs in America\, and by Bake Magazine as a leading educator in the U.S. \nLauren holds a master’s degree in Sustainable Food Systems and\, in 2023\, received the La Liste Game Changer Award\, an international recognition honoring individuals shaping the future of gastronomy. \nCurrently\, Lauren is a Professor at the Culinary Institute of America\, where she seeks to inspire the next generation of industry leaders. \nLearn more at www.lauren-haas.com and @laurenvhaas. \n\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. \n 
URL:https://centralmilling.com/class/mastering-lamination-from-fundamentals-to-advanced-techniques-with-lauren-haas/
LOCATION:CA
CATEGORIES:Baking Class,Bread,Demonstration,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/IMG_7040-scaled.jpg
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DTSTART;TZID=America/Los_Angeles:20260820T123000
DTEND;TZID=America/Los_Angeles:20260820T163000
DTSTAMP:20260814T202522Z
CREATED:20260615T231907Z
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UID:757420-1787229000-1787243400@centralmilling.com
SUMMARY:Sourdough with Inclusions with Laila O'Boyle
DESCRIPTION:You already know how to make a great sourdough loaf. Now let’s make it extraordinary. \nInclusions are one of the most rewarding ways to expand your sourdough repertoire and one of the most misunderstood. When do you add them? How do you keep chunky mix-ins from tearing your dough? How does moisture from olives or soaked seeds change your bake? This class answers all of that\, and you’ll mix your own dough and choose your own inclusion to take home and bake. \n\nWhat You’ll Do in Class\nEveryone will mix a sourdough base dough by hand\, then choose one of four inclusions to incorporate: \n\nCheddar + Jalapeño — sharp\, cubed cheddar and chopped fresh or jarred jalapeños\nSuper Seeded — a toasted and soaked seed blend folded into the dough\nOlive + Rosemary — briny chopped olives with fragrant fresh or dried rosemary\nWalnut + Cranberry — roasted walnuts and rehydrated dried cranberries\n\nWhile your dough ferments\, you’ll watch a live demonstration of scoring and baking all four flavors. We’ll pull the loaves from the oven together\, taste and compare\, and talk through what you’re seeing in each crumb and crust. \nAt the end of class\, you’ll shape your dough and take it home to cold proof overnight and bake the next day. \nWhat You’ll Learn\n\nHow and when to incorporate inclusions without damaging dough structure\nHow different mix-ins (wet\, dry\, chunky\, oily) affect fermentation and handling\nThe coil fold technique and how to use it during bulk fermentation\nHow to read your dough and know when it’s ready to shape\nScoring approaches and how to bake in a Dutch oven at home\n\nWhat You’ll Take Home\n\nYour shaped dough\, ready to cold proof and bake the next morning.\nPrinted formulas for all four inclusion variations.\nTastes of each flavor baked during class.\n\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.
URL:https://centralmilling.com/class/sourdough-with-inclusions-with-laila-oboyle/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration
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