Artisan Breads (BAKG 1341)

This course focuses on the broad world of artisan bread making. Topics include the use of wild yeast, flavor building using long fermentation times, hearth-baking, variety grains and flours and variety shaping and molding. A variety of pre-ferments such as sourdough starters, biga and poolish are used extensively.

This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.
Course code: BAKG 1341
Credits: 6.0
Length: 150.0 hours
Course outline: view

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