Course: Artisan Breads 3

Catalog Number: 10316170

Prerequisites: None

Credits: 1.00

...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.

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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.

Fall 2018   08/27/2018 TO 12/21/2018
Spring 2019   01/21/2019 TO 05/10/2019
Summer 2019   06/03/2019 TO 08/16/2019