Secrets to Whole-Grain Bread Baking
Michael Kalanty
Class Preview
- In-depth Instruction; over 184 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
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!
Description
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!
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.
Bonus materials available after purchase