Artisan Breads (BAKG 1341)
This course focuses on the broad world of artisan bread making. Topics include the use of wild yeast, flavor building using long fermentation times, hearth-baking, variety grains and flours and variety shaping and molding. A variety of pre-ferments such as sourdough starters, biga and poolish are used extensively.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.
Course code: BAKG 1341
Credits: 6.0
Length: 150.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1341
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0Additional Information
- Characteristics of artisan breads, preferments, sour starters, fermentation, gluten development, mixing time and flavor building in relation to artisan bread characteristics, techniques specific to artisan breads, variety grains and flours, mixing methods, dividing, moulding/shaping, proofing, scoring, baking, finishing, storage and packaging; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.