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DTSTART;TZID=America/Los_Angeles:20260917T123000
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DTSTAMP:20260909T232237Z
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UID:759102-1789648200-1789659000@centralmilling.com
SUMMARY:Shokupan: Japanese Milk Bread with Michael Kalanty
DESCRIPTION:Japanese milk bread is simply irresistible. Known as shokupan in Japan\, it is delicate yet sturdy\, with a pillowy texture unlike any American sandwich bread. \nDesigned and taught by Chef Michael Kalanty\, former Director of Boulangerie for the Le Cordon Bleu Schools\, this class is a deep exploration of the techniques\, ingredients\, and processes that make shokupan one of today’s most beloved bakery breads. \n\nWe’ll focus on the techniques that give shokupan its signature softness\, structure\, and keeping quality: \n\nTangzhong: preparing the cooked flour-and-milk mixture that gives milk bread its characteristic softness and helps it stay fresh longer\nEnriched Dough Mixing: balancing the richness of the dough with proper structure\nDough Development: understanding how mixing and handling create the bread’s fine\, pillowy crumb\nShaping Techniques: shaping the dough for even rise\, consistent texture\, and the distinctive swirls that identify this bread\nProofing: recognizing when the dough is ready for baking\nBaking Strategy: achieving proper volume\, color\, and texture\n\nWith personalized guidance\, you’ll practice the shaping and dough-handling techniques that are difficult to learn from books and videos alone. \nBy the end of class\, you’ll understand the complete shokupan-making process and feel confident recreating this Japanese bakery favorite at home. \nEach student will take home their own class-made dough so they can practice shaping and baking in their own kitchen. They’ll also take home some of the Milk Bread they bake in class. \n\n\n\n\nInstructor Bio\n\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.
URL:https://centralmilling.com/class/shokupan-japanese-milk-bread-with-michael-kalanty/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/06/Milk-Bread.png
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DTSTART;TZID=America/Los_Angeles:20260919T130000
DTEND;TZID=America/Los_Angeles:20260919T163000
DTSTAMP:20260903T195025Z
CREATED:20260624T221043Z
LAST-MODIFIED:20260903T195025Z
UID:758351-1789822800-1789835400@centralmilling.com
SUMMARY:Gluten-Free Sourdough with Helena del Pesco
DESCRIPTION:Learn how easy\, and delicious\, it can be to make gluten-free sourdough bread at home. \nFrom maintaining a starter to achieving oven spring and an open crumb\, we will cover it all! \n\n\n\n\nIn this class you will: \n\nLearn how to make and maintain a gluten-free starter.\nWork with whole grains and pseudo grains such as rice\, buckwheat\, millet\, and sorghum.\nGain an understanding of the role of starch\, protein and fiber in gluten-free baking.\nLearn to make the psyllium gel that replaces gluten without the use of gums.\nMix\, shape\, and take away dough to bake at home.\nLearn how properly fermented and proofed gluten-free bread dough should look\, feel\, smell and taste.\nBake and eat delicious gluten-free bread together!\n\nPlease note: this class is taught in a space that stores and sells large quantities of wheat flour\, and flour is used regularly in the kitchen space\, so this course is not celiac safe though the skills learned could be used for celiac-safe baking in your own home kitchen or bakery. \n\n\n\n\n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\nHelena del Pesco is a fermentation educator and clinical herbalist\, specializing in gluten-free cooking and supporting clients with gastrointestinal and nervous system health. Before returning to the Bay Area\, she was chef-owner of Larder\, a restaurant in Baltimore\, MD specializing in whole-food menus reflecting the bounty of the seasons from local farms\, and featuring house-made tempeh\, kombucha\, fermented hot sauce\, sauerkraut and other pickled vegetables. She learned to bake gluten-free bread\, using freshly milled whole grains and pseudo grains\, while living in Barcelona. It gives her great pleasure to bring this delicious sourdough into people’s lives through her teaching.
URL:https://centralmilling.com/class/gluten-free-sourdough-with-helena-del-pesco-2/
LOCATION:CA
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/05/gf-sourdough_cropped-scaled.jpg
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