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Online Class

The Art & Science of Bread

$24.99$39.99

Learn the "why" and the "how" behind your bread for perfect loaves every time.

Skill Level

Advanced

What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Michael Kalanty
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Discover the fascinating science of bread making for your best results yet, with baking instructor and cookbook author Michael Kalanty as your guide. First, become familiar with the four basic ingredients used to make bread and get to know the role that each plays in the dough system. Then, find out how salt and water affect the formation of gluten in your dough, and master Michael's go-to methods for development. Walk through each step of fermentation next, and find out how to control this process for flavorful results. Plus, understand the physics behind proper shaping, and learn how to create your own proof box to control temperature and humidity. Finally, learn what happens during the three stages of baking for consistently rewarding results.

Lesson Breakdown

1. The Ecosystem of Bread
27:12
Meet Chef Michael Kalanty and explore the basic four ingredients used to make bread. Michael will introduce you to the characteristics of these ingredients and the general roles they play in the dough system. And, you'll see how to properly mix ingredients as you begin to create your dough.
2. The Chemistry of Gluten
24:13
3. Fermentation Civilization
21:09
4. Shaping Physics
28:11
5. Why Do We Proof?
16:49
6. Inside the Bake
28:32

Taught by

Michael Kalanty
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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