Bake your best whole-grain bread with expert guidance from renowned baking instructor and cookbook author Michael Kalanty. Find out how to approach any recipe like a professional baker, as Michael demystifies bread-baking and key concepts from ambient temperature to crumb. Then, learn how to mix, develop and ferment your bread like a pro. Michael will show you how to master a number of favorite shapes and even incorporate solid garnishes such as seeds and grains into your loaves for hearty, toothsome results. Add impressive breads, including raisin whole-wheat swirls, rustic whole-grain boules and even multi-seed bâtards to your baking repertoire today!

NOTE: Any PDF materials associated with this class are not provided with the DVD-only purchase. You must have streaming access to download those materials. To purchase the combination DVD + Streaming form of this class, click here.

Getting Started With Whole-Grain Baking (23:44)
Meet chef Michael Kalanty and get a look at the breads you’ll make, then review the key bread ingredients, learn the concept of “desired dough temperature” and get a primer on the language of baking. Finally, prepare your mise en place — properly measuring out all your ingredients for the first recipe, a honey whole-wheat sandwich bread.

Dough Development & Fermentation (22:58)
Michael walks you through the sequence of baking as he prepares the honey whole-wheat dough. Learn about dough hydration, then develop the dough’s structure with kneading. The dough ferments as it rises, creating flavor; Michael shows how to punch it down to remove the carbon dioxide that can make your bread bitter.

Shaping, Proofing & Baking (22:18)
Once the dough has fermented, you’ll prepare it for baking. Learn how to separate the dough and shape it to fit into loaf pans to proof. Then slash the top and add a little butter! Michael explains the stages of baking and shows how to evaluate your finished loaf.

Raisin Whole-Wheat Swirl Bread (26:18)
Michael explains more about the whole wheat structure as he prepares to make a swirled bread with raisins and cinnamon sugar. See how to evenly incorporate solid ingredients into your loaf and how to roll the dough for even baking of this sweet and delicious bread.

Rustic Whole-Wheat Boule (29:09)
A rustic, round loaf, or boule, is next on the menu! Michael shows how to soak whole wheatberries to release their nutrients and soften them. You’ll see how to incorporate the flour gradually, form the boule shape and use proofing baskets before baking the boule on a stone.

Multi-Seed Bâtard (37:29)
Bake a multi-grain bâtard with Michael’s guidance. You’ll soak seeds and grains for this torpedo-shaped loaf and make a pre-ferment that will give the dough a robust structure and flavor. Learn the technique for shaping and using a couche, or linen proofing cloth, to make this delightfully hearty and long-lasting bread.

Multigrain Boule (21:07)
Michael encourages you to think and work like a baker as you prepare a beautiful multigrain loaf using techniques from earlier lessons: soaking grains, creating a pre-ferment and developing the dough, including techniques for working with extremely wet, sticky doughs.. Learn to experiment with recipe variables to develop your palate and your baking skills!

Michael Kalanty
Michael Kalanty has more than 20 years of baking and cooking experience. He is the author of How to Bake Bread: The Five Families of Bread and teaches at the International Culinary School at the Art Institute of California-San Francisco. Michael is also the director of education for the California Culinary Academy.

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Your class DVD will be shipped in the mail using the address you provide at checkout. You will not have streaming access to this class in your Craftsy Account unless you purchase(d) it separately. If you’d like to own this class in BOTH on-demand streaming form and DVD, we recommend you purchase that combination item on Craftsy.com.

Will the companion materials come with my DVD class?
Any downloadable class PDF materials are not included on the DVD, so you will not have access to those materials. While the video instruction on your DVD is complete, you must have streaming access to download the PDF materials associated with the class. You can purchase streaming access or a combination DVD + Streaming access on Craftsy.com.

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