Posts Tagged: baking

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.

The Ultimate Home Baker’s Experience – with Craig Ponsford

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**This class is offered again October 29th & 30th

How to think like a professional baker at home

Taught by Craig Ponsford, this two day intensive class that will cover:

  • Baker’s Math
  • Baker’s Vocabulary
  • Formula Development
  • Home Milling
  • Mixing by hand and Kitchenaid
  • Shaping & Baking
  • Incorporating Whole Grains into your baking

This class is designed for serious home bakers.

Day 1: Monday, August 27th, 7:00am – 3:00pm
Day 2: Tuesday, August 28th, 7:00am – 3:00pm

Craig 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.