HSP* 217 - Artisan Bread

2 credits

Focuses on the formulating, preparation, packaging, and pricing of commercially produced artisan bread. Students will learn how to work with non-yeast ferments, levains, commercial starters, enriched dough, and naturally leavened breads while maintaining a professional work environment. Emphasis will be placed on the science of bread production as well as the ‘art of baking.’ Whole grain flours, laminated dough, shaping loaves, boules, braids, etc. will be studied. This is a half-semester course.
Prerequisite(s): HSP* 103.