Posts Tagged: artisan bread

Sweet & Savory Baking with Didier Rosada & Katherine Cruz

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Class Open To Professional Bakers/Chefs Only

During this three-day hands-on class Didier Rosada and Katherine Cruz will present a line of sweet and savory products from around the world.  

From the traditional Katchapuri to the contemporary brioche with fig and goat cheese, Students will learn the technique and baking process to produce a wide variety of breads that can be enjoyed from breakfast to late night snack and that will be a great complement to any bakery products line.  

This seminar will be a great opportunity to revisit the foundations of baking when working with sweet dough and dealing with different inclusions. 

As an attendee, you will be required to provide proof of full vaccination against COVID-19. For the safety of our staff and guests everyone is required to wear masks when indoors. 

Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs. 

Products

  • Khachapuri 
  • Tourte de seigle 
  • Broa de milho 
  • Brioche dulce de leche 
  • Babka and Rugelach 
  • Brioche fig and goat cheese 
  • Gorgonzola walnuts sourdough bread 
  • Armenian flatbread 
  • Focaccia dulce 
  • Panettone 
  • Brioche lemon and white chocolate 
  • Roasted beets, oregano and cheese 
  • Paratha 

Schedule

Day One: Tuesday, November 2nd from 8:00 AM – 5:00 PM

Day Two: Wednesday, November 3rd from 8:00 AM – 5:00 PM

Day Three: Thursday, November 4th from 8:00 AM – 5:00 PM

Breakfast and lunch will be served all three days.

Instructors

DIDIER ROSADA began his baking career at age 15, with technical training at a regional French professional school and an apprenticeship under a local baker. Didier’s quickly scaled the ranks at Club Med. He was assigned to the clubs with the most sophisticated clientele. Then they assigned him the task of opening new or remodeled bakeries at the company’s resorts. In 1995, Didier returned to France to enhance his professional skills at the respected Institut National de Boulangerie-Patisserie in Rouen. After five months of highly technical and business oriented training, he was awarded a Brevet de Maitrise, a degree that we would call a “Masters in Baking.”

After working as a consultant for Bay States Milling Company in the United States, Didier became trainer of the USA Baking Team, where he helped the American team secure a first place finish in the bread category at the Coupe du Monde de Boulangerie in Paris. Under Didier’s guidance the team USA went on to secure three medals at the Coupe du Monde, both Gold (1999, 2005) and Silver (2002).

Didier went on to develop and teach the Bread curriculum for the National Baking Center. At the NBC he consulted for specialty bread bakers and millers across the United States, South and Central America (Brazil, Colombia, Ecuador, Peru, Guatemala, Mexico), the Caribbean (Haiti, Dominican Republic, Jamaica) Europe and Asia (Japan, Korea, Philippines).

Since March 2005, Didier is the vice president of operations at Uptown bakers that serves customers all over the DC area. He also created his own consulting company (Red Brick Consulting) to continue to help the baking industry in the US and abroad. Didier was selected as a Top 10 baker in the US, and elected as a member of the prestigious Academie Culinaire de France. 

Sourdough Workshop with Michael Kalanty

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Sourdough, Wild Yeast, Natural Fermentation. Whatever you call it, the newest, hippest way to make your own breads at home turns out to be the oldest one known to Man!

You’ll learn how to get the fullest flavor in your sourdough breads through a series of “builds”, or intermediate doughs. Learn how time and temperature change the flavor profile of your sourdoughs so you can make any bread fit your personal taste preference. Make San Francisco Sourdough and learn classic steps for this type of bread; make Apple Walnut Hearth Bread to learn a modern interpretation with a range of ingredients and a sourness so mild you won’t even want to call it a sourdough.

Breads

Pain au Levain, San Francisco Sourdough, Apple Walnut Hearth Bread, Rosemary & Raisin Sandwich Loaves, and Multi-Seed Bâtards.

What You’ll Learn To Do in This Class

  • Start & Maintain your own wild yeast culture
  • Develop (“knead”) sourdough breads for best texture
  • Modify the bread’s schedule to create the flavor and texture YOU want
  • Fully proof and properly bake sourdough breads to have open, airy texture with the type of crust you want–thin & crispy or thick & chewy.

 

 

 

“Every class I teach must give students the confidence and the techniques to make these breads at home, successfully!” With that mantra, MICHAEL KALANTYserved as Dean of Education at the California Culinary Academy in San Francisco and was twice named Instructor of the Year by Le Cordon Bleu. The author of several professional baking programs in the U.S. and internationally, his focus is taking professional techniques and making them accessible to aspiring bakers. His first book, How To Bake Bread: The Five Families of Bread®, won the Gourmand International award for Best Bread Book in the World in 2011. At Craftsy.com, his video courses cover baking science, techniques, and whole grain breads.  A leader in the sensory world for baked goods, he holds the copyright for the Aroma and Flavor Wheel for Bread©. In his spare time, he leads tasting and baking tours through Paris and the French provinces.