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Apr 25, 2024
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HSP* 216: Artisan Bread3 Credits
This course focuses on the formulation, preparation, packaging and pricing of commercially produced artisan breads. As a “bakery team” the class will learn how to work with pre-ferments, levains, commercial starters, enriched dough and naturally leavened breads, while maintaining a professional work environment. There will be an emphasis on the science of bread production as well as the “art of baking.” Class: 1 hour per week. Laboratory: 3.5 hours per week.
Prerequisites: C- or better in HSP* 103
Offered: Occasionally
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