The Art & Science of Baking Lean Breads

Kitchen on Fire hosts award-winning bread baker and author Michael Kalanty for this hands-on class designed to take your bread baking skills to a new level of consistency and success. Chef will demonstrate how the lean bread family uses a consistent set of techniques, times, and temperatures.

When making baguette dough, for example, you learn the shared set of bench skills and baking conditions for all other breads in the “lean bread family”. Breads like pretzels, hard rolls, and semolina torpedo rolls are different in shape and flavor but are all made using the same process as baguettes.

Follow the Chef along step-by-step to create your own mini-baguettes from the master formula. Each team will then make one of the unique breads from the class menu. At the conclusion of class, you’ll be able to taste and evaluate how the bread family shares similar textures and flavors among the different breads. You’ll have the confidence to tackle any other bread recipe in the lean bread family, armed with the techniques and skills needed.