Course Code: BAKR 051
Academic Year: 2020-2021
This advanced bread making course will introduce students to artisan bread and rich yeast dough production. The emphasis will be placed on advanced fermentation methods and techniques required to produce sourdoughs and rolled-in dough. The need for accuracy to achieve positive results will be a guiding principle. Students will produce viennoiserie pastry, such as croissants, Danish and brioche, as well as a wide variety of artisan breads using natural starters.