Course Code: BAKR 011
Academic Year: 2021-2022
This course combines the theory and practice of bread making. Emphasis will be on the theory of fermentation, and different methods and techniques in bread production. Application of knowledge acquired in BAKR 010 on measuring and accuracy is fundamental when preparing breads. The student will produce various breads such as Baguette, Focaccia, Challah, Dinner Rolls and traditional breads using both straight and sponge dough methods.