Catalog Number: 10316170
...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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|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|