BAK 116 - Artisan Bread II

3 Credits
Students will have the opportunity to build on their skills in preparing traditional artisan breads. The making of a sourdough culture, flat breads, and decorative bread shaping will be reviewed. The students will have the opportunity to produce a variety of preferments and naturally leavened dough will also be used to produce crusty artisan loaves.

Course Outcomes

Explain the different ways to use fermentation and how to control it to ensure consistent quality product in baking process.
Put into practice several retarding techniques.