Bread Making 2

This advanced bread making course will introduce the student to artisan bread and rich yeast dough production. The emphasis will be 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, brioche, as well as a wide variety of artisan breads using natural starters.