Sun, Oct. 13th
12:00 pm - 3:30 pm
Space is available for this class.
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Kitchen on Fire West
2940 7th Street, Berkeley
Cookbook Author and Artisan Baker Michael Kalanty
Basics of Bread I: Basic Breads
The very basics of flour, water, yeast and salt. The starting techniques for kneading, proofing and baking. Best of all–No Mixers! It’s hands-on fun with great tasting and easy breads.
Each week will focus on a particular aspect of baking and style of breads:
Basics of Bread Series:
10/13/13 Basics of Bread I: Basic Breads
10/27/13 Basics of Bread II: Rich Breads
11/10/13 Basics of Bread III: Intro to Artisan Breads
Required Materials: Few are the tools of the baker. But each one has its necessity. In addition to clean hands, each week you will need: a thermometer ($10), a metal bench knife ($5), a plastic bowl scraper ($0.99), and a bakers lame or small scoring knife is optional ($4). These tools are available in our kitchen. However owning your tools develops a stronger commitment to learning how to bake and gives you the opportunity to practice at home.
TEXT BOOK: We will use How To Bake Bread by Michael Kalanty as our source for background information, techniques, and bread formulas. Available online through Amazon.com or Barnes and Noble, the book will also be available for purchase on the first day of class ($25).
If you’d like to take all 3 classes in this series, email firstname.lastname@example.org for information on getting a $20 discount.
- Honey Whole Wheat Rolls
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Bookings are closed for this class.
Teaching the Class
Mike Kalanty is a local author and baking teacher. He directs the bread baking program at the California Culinary Academy and has initiated the artisan bread program at The Art Institute, both in San Francisco. He is the author of How To Bake Bread: The Five Families of Bread®, which was selected by Publishers Weekly spotlight on the top books of the year. His book was nominated as a finalist for “Best Professional Cookbook” by the International Association of Culinary Professionals and won the top honor as “Best Bread Book in the World” at the Paris Cookbook Fair.