This course is an exploration of advanced bread baking techniques, emphasizing fermentation control, ingredient sourcing, and innovation. Students will work with a range of dough styles, including lean, enriched, and naturally leavened, while also exploring recipe development and commercial applications. Students will engage in hands-on lab work, class discussions, sensory analysis, and three creative projects. Quantitative evaluations will consist of weekly formula development and recipe costing models.
Prerequisites
30 culinary arts or baking lab credits and Externship