HOSP2216 — Artisan Bread
HOSP 2216 - Artisan Bread HOSP 2216 - Artisan Bread This course focuses on the preparation and production of artisan breads. Students will work as a bakery team and commercially produce breads that are found in many specialty bakeries using pre-ferments, levains, and various types of yeast as they explore various formulations for straight dough, enriched dough, and naturally leavened breads. Emphasis on baker’s math and the science of bread production as well as the hand skills necessary for producing classic artisan breads. Prerequisite: HOSP 1103 with a C- or higher Course Fees: Supplemental Fee Level 1 Previous: HSP* 216
Prerequisites: HOSP1103