BAKE-113 Artisan Breads

Credits 4 / 4 Contact Hours
Pre-requisite: Placement into ACRD 080. Note: Approved uniform required.
This course will provide the student with theory and practical hands-on experience in developing and maintaining cultures used in sourdough bread making as well as selecting flours and other ingredients for specific flavor development.

Course Outcomes
1. Identify various types of flours used in producing artisan bread dough with 90% accuracy 2. Select flours used in producing artisan bread dough with 99% accuracy 3. Select ingredients used in sourdough starters with 95% accuracy 4. Select ingredients used in sourdough breads with 95% accuracy 5. Select ingredients flavorings used in producing artisan bread dough with 95% accuracy 6. Select garnishes used in producing artisan bread dough with 95% accuracy 7. Select various shapes for artisan bread dough to heighten their appearance with 95% accuracy 8. Mix and blend ingredients to produce sourdough bread starters with 95% accuracy 9. Select different ingredients to produce sourdough bread with 95% accuracy 10. Mix and blend ingredients for producing fruit and nut artisan bread dough with 95% accuracy 11. Mix and blend ingredients for producing multigrain and other grain bread dough with 95% accuracy 12. Mix and blend ingredients for producing vegetable bread dough with 95% accuracy 13. Mix and blend ingredients for producing Volkombrot (European pumpernickel) dough with 95% accuracy 14. Mix and blend ingredients for producing cracked rye sourdough bread dough with 95% accuracy 15. Mix and blend ingredients for producing durum sourdough bread with 95% accuracy 16. Explain resting or intermediate fermentation with 95% accuracy 17. Demonstrate final shaping of dough with 95% accuracy 18. Explain and demonstrate how to develop final fermentation to produce artisan bread dough with 95% accuracy 19. Score and apply washes for producing artisan bread dough with 95% accuracy 20. Determine temperature needed to bake artisan bread dough with 99% accuracy. 21. Explain the steps needed to produce artisan bread dough with 95% accuracy.