HCM177

This course introduces the student to advanced bread making skills and techniques. Specialty tools and equipment used in bread making will be discussed. Topics covered include ingredient identification and functions of ingredients, types of breads from different cultures, the various shapes of breads, and the variety of grains, classic breads, sourdoughs and rye breads. Students will produce European, Artisan and specialty breads from different cultures using a variety of grains and bread shapes.