Course: Artisan Breads 3

Catalog Number: 10316170

Prerequisites: None

Credits: 1.00

Description: 
...emphasizes hand-crafted breads with preferments and includes creating and using perfements, such as poolish. This course will focus on principles of gluten development, aging doughs, simple, complex, ciabatta, french baguettes, and flavored artisan crackers.

Select Term to View Scheduled Classes:
Please note that this class may or may not be offered in the term selected. Class listings are updated daily to reflect changes or additions. Please check prior to the beginning of the term for the most up-to-date information.

Spring 2018   01/22/2018 TO 05/11/2018
Summer 2018   06/04/2018 TO 08/17/2018
Fall 2018   08/27/2018 TO 12/21/2018

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