This course advances skills and techniques of specialty bread production, including commercially and naturally leavened breads. Flat breads, holiday breads and breads from around the world are introduced as well as cross-utilization of dough and alternative production methods. Properties and characteristics of grains other than wheat are covered. The baker's percentage system, scaling ingredients, mixing techniques, controlled fermentation, hand shaping skills, and baking methodology are reviewed.
Prerequisites
Hearth Breads and Rolls (BAKE-210).
Corequisites
Take Service & Beverage Management HMFB-210