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!
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.
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.
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