Course Code: BAKE 201
Academic Year: 2017-2018
This advanced bread making course will introduce students 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. Students will also master ethnic favorites from Europe and reinforce skills learned in BAKE 101. The need for accuracy to achieve positive results will be a guiding principle. Students will produce viennoiserie pastries such as croissants, danish, brioche and a wide variety of artisan breads using natural starters.