HCTI 205 — Artisan and Specialty Breads
Builds upon foundational skills of bread making from HCTI 104 , and introduces students to technically advanced artisan breads; alternative flour breads; viennoiserie pastries such as croissants, brioche, breakfast danish; and specialty holiday breads of stollen and panettone. Students will explore in depth varying flours, optional grains, and natural yeast starters for use in quantity production, bread displays, breakfast buffets, and banquet presentations.
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