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X-WR-CALDESC:Events for Central Milling
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UID:655303-1706875200-1706891400@centralmilling.com
SUMMARY:Pizza Romana with Michael Kalanty
DESCRIPTION:Join us for hands-on pizza making with Chef Michael Kalanty. Fresh from his visit to Rome\, Michael is excited to share principals and techniques he has learned firsthand with a style of Pizza making that is truly one of a kind. \n“If the rectangular shape of Roman pizza doesn’t surprise you\, you’re sure to raise an eyebrow when you see how it’s served–al taglio. Cut with a pair of scissors\, pizza al taglio is a popular street food of the Italian capitol. You use both hands to show the vendor how wide a slice you want.  It’s transferred to a scale and priced by weight.  \nJust about any shape or style of pizza could be cut into slices using scissors\, so the term al taglio doesn’t really tell you what to expect in terms of the pizza’s texture\, thickness\, or baking technique. When speaking of specific styles of Roman pies\, the terms Pizza Romana and Pizza alla Pala are more important.” \n\nWhat You’ll Practice \nBoth styles of Roman pies: \n\nPizza alla Pala–rectangular and thin\, slid directly onto the oven deck from a flat board or “pala”.\nPizza Romana-baked in a heavy metal pan for crunchy sides and bottom with a thicker\, tender interior.\n\nPlus General Principles to make all your baking better: \n\nHand-mixing techniques for tender crusts\nFocus on dough proofing\, handling and shaping\nTechniques to get the crust you want\n\n\n  \n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for professional 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”. You can find him teaching online at The Great Courses and Craftsy. \n\n“I’m just back from a hands-on pizza trek through Rome. You can read all about my experiences in the article “From Rome with Love” featured in Pizza Magazine Quarterly. Better still\, join me in class and explore the flavors and crusty textures of this Roman specialty from an  insider’s view.”
URL:https://centralmilling.com/class/pizza-romana-with-michael-kalanty-2-24/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Cooking Class,No Experience Necessary,Pizza
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2022/08/Perfecting-Pizza.jpg
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DTSTART;TZID=America/Los_Angeles:20240216T090000
DTEND;TZID=America/Los_Angeles:20240216T150000
DTSTAMP:20231110T004924Z
CREATED:20231110T004924Z
LAST-MODIFIED:20231110T004924Z
UID:650053-1708074000-1708095600@centralmilling.com
SUMMARY:Kouign Amann with Nicole Plue
DESCRIPTION:In this hands on course\, you will learn the principles of lamination and spend the day making beautiful buttery pastries of Breton.  You will be guided in how to create a butter block\, enclose it in a yeasted dough and complete all the folds necessary to create the many caramelized layers characteristic of classic Kouign Amann. \n\nCOVID-19 Protocol\nAt this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.\n \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \n\nInstructor Bio\nA recipient of the James Beard Award for Outstanding Pastry Chef\, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City.   For over eight years\, she has been teaching aspiring pastry chefs and avid bakers\, including sold-out Kouign Amann courses at the Artisan Baking Center.
URL:https://centralmilling.com/class/kouign-amann-with-nicole-plue-2-24/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/11/iStock-814096248.jpg
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DTSTART;TZID=America/Los_Angeles:20240227T130000
DTEND;TZID=America/Los_Angeles:20240227T160000
DTSTAMP:20231213T233118Z
CREATED:20231213T233118Z
LAST-MODIFIED:20231213T233118Z
UID:654744-1709038800-1709049600@centralmilling.com
SUMMARY:The Art of Baguette with Craig Ponsford
DESCRIPTION:Come experience the art of making the French baguette from the guy who beat the French! In this three hour\, hands-on class we will explore how the intricacies of flour\, water\, salt and yeast make the most iconic bread in the world. It is at the same time one of the simplest and one of the most complicated breads we make\, which is what makes it so extraordinary.  Go home with dough to shape and bake at home as well (along with finished baguettes of course!). \n\nCourse Topics\n\n\nHand mix straight baguette dough\n\n\nIn depth hands-on shaping instruction\n\n\nBaking and Scoring\n\n\nExplore baking baguettes at home\n\n\nDiscuss other uses for this dough\n\n\n\nInstructor Bio\nCraig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma\, California and has his own bakery/innovation center\, Ponsford’s Place\, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients\, techniques and product.
URL:https://centralmilling.com/class/the-art-of-baguette-with-craig-ponsford-2-27-23/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/iStock-1192760470.jpg
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