CULA 271 - Artisan Breads

Credit(s): 3

This course provides an introduction to the fundamental concepts, skills, and techniques of hearth breads and the production of a working bakery. Emphasis is on ingredient functions, product identification, and weights and measures as they apply to artisan breads. Topics include yeast-raised dough mixing methods, pre-fermentation, sponges, and sourdoughs. Students produce and deliver various bread products on a daily basis, much like a true working bakeshop. (Intermittently)

Course Learning Outcomes: Upon completion of the course, students will be able to

Apply different traditional fermentation methods; to include - sour levain starters, poolish starters, and pate fermente to produce a variety of artisan breads meeting quality standards.
Analyze the components of the bread dough at its various stages, and evaluate the finished product.
Demonstrate hands-on skills to form and mold breads/rolls to quality standards and production deadlines.
Identify a variety of flours and describe their different uses.
Produce a variety of Artisan, International and American traditional breads meeting quality standards and production deadlines.