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DTSTART;VALUE=DATE:20270214
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UID:765988-1802563200-1802735999@centralmilling.com
SUMMARY:Lamination & Viennoiserie Masterclass: From Classic to Signature Pastries with Lauren Haas
DESCRIPTION:Schedule:  \n\nDay 1: February 14th\, 9:00 AM – 4:00 PM\nDay 2: February 15th\, 8:00 AM – 5:00 PM\n\nOver two days\, you will gain an understanding of the fundamentals of laminated dough and make a wide variety of classic and signature pastries\, including butter croissants\, pain au chocolat\, yuzu lemon verbena croissants\, orange cardamom laminated brioche\, and gochujang kimchi pain suisse. \nWorking in teams\, you will laminate\, shape\, and make fillings for a variety of pastries\, and see a wide range of shaping techniques demonstrated. \nDay One: The foundation \nWe start with the how and why of laminated dough: overall formula percentages\, flour selection\, butter types\, hydration\, and yeast selection. \nThe you will pit it into practice in the bakeshop\, making butter blocks\, laminating dough\, and preparing fillings\, troubleshooting along the way for mixing\, fermentation\, lamination\, and dough handling. \nDay Two: Shapes\, flavors\, and finishing \nOn Day Two\, you will shape\, proof\, bake\, and finish classics such as butter croissants and pain au chocolat\, as well as signature pastries like yuzu lemon verbena croissants\, orange cardamom laminated brioche\, and gochujang kimchi pain suisse. The emphasis is on consistency in shaping\, proofing\, and baking\, along with a variety of finishing techniques. \nWhat you’ll learn: \n\nProfessional techniques for mixing\, laminating\, shaping\, proofing\, and baking\nClassic and advanced shaping techniques\nHow each dough ingredient functions\nHow to manage dough and butter temperatures\nHow to diagnose and solve common lamination challenges\nHow to adapt your own processes and recipes with confidence\n\nYou will leave with a selection of well-tested laminated dough and filling formulas\, practical troubleshooting strategies\, and the ability to create a wide range of laminated pastries. \nPlease note: This masterclass welcomes both professional bakers and experienced home bakers. We will use a professional sheeter for lamination. We will also discuss hand lamination and how to adapt what you learn to a home kitchen\, but we won’t practice hand lamination in this course. \nHave a question about the class or whether it’s the right fit? Please reach out at ABC@kgbakerysupply.com and we’ll be happy to help. \nA light breakfast and lunch will be served each day. Specific items made in class are subject to change. \n\nLooking for a deeper understanding of lamination? The Lamination Lab\, offered in April\, uses croissants as the medium for understanding the many variables that make a difference in a perfect laminated dough. The class is smaller\, every student laminates their own dough\, and there is more repetition in mixing\, laminating\, and shaping. \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 
URL:https://centralmilling.com/class/mastering-lamination-from-fundamentals-to-advanced-techniques-with-lauren-haas-2/
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;VALUE=DATE:20270226
DTEND;VALUE=DATE:20270301
DTSTAMP:20260507T140254Z
CREATED:20260507T000224Z
LAST-MODIFIED:20260507T140254Z
UID:753016-1803600000-1803859199@centralmilling.com
SUMMARY:Science of Sourdough Baking with Allison White
DESCRIPTION:A Three-Day Class \n\nFriday\, February 26\, 2027  8 am to 4 pm \nSaturday\, February 27\, 2027   8 am to 4 pm \nSunday\, February 28\, 2027  8 am to 4 pm \n\nCreating consistency in baking and incorporating stone ground whole grains\, can prove to be two big hurdles for both home bakers and those in larger scale cottage production. By learning how to use a pH meter\, we can understand when our dough is ready for the next step which is particularly important when using higher percentages of whole wheat. \nThis course will provide you with hands on time and experience with new tools and teach you the information needed not only to maximize your production with the equipment you have\, but also to feel confident in your ability to have consistent results time and time again. \nTogether we will mix doughs using a variety of stone milled whole grains and sifted flours with the goal of understanding their behaviors and performance. By utilizing stone milled grain- you can stand out in your community as a beacon of knowledge\, flavor\, and nutrition. \nAll baking will take place in a standard oven and the Campbell Rackmaster bread oven to create a realistic baking environment for the home and cottage baker. \nThis class is best suited for the intermediate baker\, with good bench skills and a basic understanding of the following: starter health\, bassinage\, autolyse\, gluten development\, scaling\, and shaping. \n\nUsing stone ground flour and sifted flour\, together we will scale\, mix\, and bake the following:  \n\nSourdough Country loaves\nSandwich Loaves (hybrid: sourdough and yeast)\nSourdough Whole Grain Loaves\nAnd more!\n\n\nSkills we will cover to create consistency in your bakes: \n\nUsing a pH meter for your levain and dough\nUnderstanding and exploring differences between a 3-hour and 12-hour levain and the effect on dough.\nReading your dough: knowing when to move to next steps\nLearn to make executive decisions on bake temps\, times\, scoring\, folds\, and shaping depending on dough behavior\nBaking an open-crumb 100% whole wheat loaf\nUnderstanding and manipulating bakers’ math and spreadsheets\nUsing stone milled flour to provide better taste and nutrition in your bread\, and to differentiate yourself amongst other bakers.\n\nA light breakfast and lunch are included.   \n\n\n  \n\n\n\n\nInstructor Bio\nAllison White\, owner of Matriarch Bread in Morgan Hill CA\, has been running her cottage bakery for 5 years. She focuses on using a variety of local freshly milled whole grains to create delicious and wholesome bread for her community. With a background in food science and fitness\, her unique approach to bread baking has allowed her to carve out a niche product that keeps her customers returning weekly.
URL:https://centralmilling.com/class/science-of-sourdough-baking-with-allison-white/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/01/Allison-bread-1.jpeg
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