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DTSTART;VALUE=DATE:20260413
DTEND;VALUE=DATE:20260416
DTSTAMP:20260219T193820Z
CREATED:20260210T211211Z
LAST-MODIFIED:20260219T193820Z
UID:742922-1776038400-1776297599@centralmilling.com
SUMMARY:BBGA: Bread Production Fundamentals
DESCRIPTION:Bread Production Fundamentals: A 3-day Hands-On Baking Class \nBy invitation\, In-Person Class at the Artisan Baking Center\, Petaluma\, CA \nMonday\, April 13 | 12:00pm–5:00pm PT \nTuesday\, April 14 | 9:00am–5:00pm PT \nWednesday\, April 15 | 9:00am–4:00pm PT \nThis intensive three-day course\, taught by renowned baker and educator Craig Ponsford\, is designed for working professional bakers and aspiring professionals seeking a strong technical foundation in artisan bread baking. Instruction is grounded in real-world bakery production\, focusing on scale\, process and workflows for efficiency and consistency. \nOver the course of the class\, participants will explore: \n\nEssential ingredients and baking terminology\nFundamentals of bread formulation\nWorking with yeasts and preferments\nMixing methods and gluten development\nFermentation styles and timing\nShaping and scoring techniques\nBaking and product evaluation\n\nDay one focuses on the fundamentals of bread baking as they apply in a production environment. Craig will also cover flour and milling and examine the roles of key ingredients—including water\, yeast\, and salt—and how they influence dough behavior and finished bread quality. \nDays two and three turn theory into practice. In a hands-on production environment\, participants will work in teams to move through the complete bread-making process—from mixing and shaping to proofing and baking. Each step is designed to reinforce core concepts through repetition and practical problem-solving. \nBy the end of the course\, participants will leave with a stronger technical understanding of the full bread-making process\, along with practical skills they can put to work at scale in a bakery environment. \nStudents must have a working familiarity with baker’s math. \nThis session is presented in partnership with the Central Milling Company. \n\nTickets can be purchased through BBGA: The Bread Bakers Guild of America – Bread Production Fundamentals: A 3-Day Hands-On Baking Class \n 
URL:https://centralmilling.com/class/bbga-bread-production-fundamentals/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate,Professional
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/02/BBGA-LOGO-Large.png
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DTSTART;VALUE=DATE:20260417
DTEND;VALUE=DATE:20260419
DTSTAMP:20260402T164754Z
CREATED:20251219T162708Z
LAST-MODIFIED:20260402T164754Z
UID:736664-1776384000-1776556799@centralmilling.com
SUMMARY:Two-Day Bread Baking Retreat with Michael Kalanty
DESCRIPTION:“Why don’t we just pick some of the very best breads of my career and package those as a complete learning experience!” That’s what Master Baker Michael Kalanty said when we first started thinking about a baking experience for bread lovers of all levels.  Join us for a two-day class in beautiful Petaluma\, named one of the “Vibiest Towns in America.”  \n“I have some breads that no matter what else is on the menu\, students want to learn to make them. I’ve got certain classes that continually sell out. I’ve picked the breads that provide the widest range of learning for our students.” \nFriday\, April 17th and Saturday\, April 18th\, 9 am to 5 pm \nWhat the hands-on experience includes: \nSourdoughs \nUsing Kalanty’s organic sourdough starter that’s in the International Sourdough Museum in Belgium\, we’ll make: \n\nPain au Levain: Classic French Sourdough\nPlus you’ll be able to take home some of Chef’s 31-year old starter.\n\n\n  \nPreferments \nUsing easy sponge doughs made a day ahead: \n\n    The Very Best Home-made Pizza with a Biga\n     Kalamata Olive Country Bread from Pâte Fermentée\n     Seedy Sandwich Bread with Flax\, Sunflower\, Sesame & Pumpkin seeds using a Poolish\n\n\n  \nAmerican Standards \nEveryday favorites: \n\n    Honey Whole Wheat Sandwich Loaves\n    New York Bagels\n    Chocolate Babka\n\n\n  \nPlus Pro Skills to make all your breads better: \n\nFocus on bench skills for better dough handling and shaping\nHand-mixing and machine techniques for tender breads\nUsing Banneton proofing molds\nOven techniques for your best breads and crusts\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 Brazil. 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\n 
URL:https://centralmilling.com/class/two-day-bread-baking-retreat-with-michael-kalanty-5/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/pain-au-levain-loaf.jpg
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