Michael Kalanty

The Art & Science of Bread

Michael Kalanty
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  • In-depth Instruction; over 147 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
  • Available for purchase: $39.99
 
 
6 Lessons
2  hrs 27  mins

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.

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.

Michael Kalanty

Bonus materials available after purchase

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