One of the practical problems facing professional bakers is how to adapt a dough to fit into a production schedule. “Crafting Breads to Fit Your Schedule,” a Bread Bakers Guild of America class to be taught by Roger Gural, will address this problem by looking at the complex interrelationship of formula design, preferment choice, yeast level, and temperature control.

In this sold-out class, to be held at Kendall College in Chicago, IL, on June 8 and 9, participants will bake and compare Baguette Ancienne, Traditional Baguette, and French Miche done multiple ways. They will adapt several basic formulas, including Focaccia and Pizza, and create a production schedule for baking those new products.

Roger Gural is a graduate of the French Culinary Institute’s Artisan Bread Baking program. He spent a year working at bakeries in France and later became Head Baker at Thomas Keller’s Bouchon Bakery in Yountville, CA. He is a member of Bread Bakers Guild Team USA and an instructor at the International Culinary Center, and he plans to open Arcade Bakery in New York City in the fall of 2013.

Kendall College offers an Associate of Applied Science in Baking and Pastry where students receive a rigorous, hands-on learning experience in commercial-grade kitchen facilities. For more information on the No. 1 Chicago program for preparing students for culinary arts careers, please visit

“Crafting Breads to Fit Your Schedule” is part of the 2013 class series, The Guild’s Greatest Hits: 20th Anniversary, which offers updated versions of popular classes in past years. These events are part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.”

Please visit to see the complete 2013 calendar.