BAKG 1265 — Advanced Lean Yeast Doughs
This course provides students with an introduction to the advanced study of ingredients, production processes, techniques, tools, and equipment used in the production of lean yeast doughs. A variety of techniques including preferments and high hydration doughs, dough handling, shaping, scoring, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.