BAKG 1341 — Artisan Breads
This course focuses on the broad world of artisan bread making. Topics include the use of wild yeast, flavor building using long fermentation times, hearth-baking, variety grains and flours and variety shaping and molding. A variety of pre-ferments such as sourdough starters, biga and poolish are used extensively. This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.