Kitchen On Fire, Oakland, CA

The Baguette is simultaneously one of the simplest and one of the most complex breads to make successfully. Join Chef Michael Kalanty as he demystify the art of making the French baguette! In this hands-on class we will explore how the Big Four ingredients of flour, water, salt and yeast combine to make the most iconic bread in the world. You’ll have some crispy baguettes at the end of class plus some extra dough to practice with at home.

What you’ll learn:

• Hand-mixing baguette dough

• Using a Biga starter

• Hands-on shaping practice

• Troubleshooting your home oven for best baguette results

Chef's Bio

With more than 20 years of baking and cooking experience, Michael Kalanty is a master in all things bread and has won several awards for his writing and teaching. His certifications include Executive Pastry Chef, Culinary Educator and Master Taster. Kalanty was also named Chef Instructor of the Year by Le Cordon Bleu and has several full-length baking courses online, produced in partnership with Craftsy.com. His first book, How to Bake Bread, won "Best Bread Book in the World" at the Paris Cookbook Fair in 2011.