CULA1275 — Artisan Breads

This course focuses on providing students advanced skills and comprehension of artisan bread making. Topics covered are different flours, the role of yeast, water, and salt in dough making; different mixing styles; equipment and measuring tools; baguette, ciabatta, pane francese, pizza dough, bagel dough, pain de mie, Challah dough, brioche dough, and croissant dough.