Artisan Bread & Viennoiserie II

Catalog description

Students in this course focus on natural fermentation and commercial yeast applications in lean and enriched doughs. Skills learned in Artisan Breads & Viennoiserie I are reinforced. Innovative and decorative shaping methods are introduced. Properties and characteristics of alternative, ancient and gluten free ingredients are explored. Emphasis is placed on the baker’s percentage system, mixing methods, fermentation control, baking methodology and science.