Advanced Yeast Breads (BAKG 2170)
This course provides students with an introduction to the study of ingredients, production processes, techniques, tools, and equipment used in the production of advanced yeast breads including sourdough lean and rich breads, and high hydration yeast breads.
A variety of techniques in sourdough and high hydration baking, including the development and maintenance of sourdough starters and levains, mixed fermentation, dough mixing, handling, shaping, scoring, decorating, baking, and finishing. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
A variety of techniques in sourdough and high hydration baking, including the development and maintenance of sourdough starters and levains, mixed fermentation, dough mixing, handling, shaping, scoring, decorating, baking, and finishing. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 2170
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=2170
Prerequisites
BAKG 1270.
No schedule is currently available. Please check again later.
0Additional Information
- Sourdough formulas, production techniques, quality standards
- High hydration bread formulas, production techniques, quality standards
- Adapting advanced yeast dough formulas to accommodate specific dietary needs
- Baking science: whole grains, wild yeast, bacteria, acidification, enzymes, gluten, soakers, mashes, inclusions, development and maintenance of sourdough cultures, levains, pasta madre, autolyse, fermentation, dough pH, formula structure
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of sourdough and high hydration breads
- Reflective practice: analyzing outcomes of sourdough and high hydration breads based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculations for modifying formulas based on production needs and environmental conditions
- Production planning and time management: reading and following sourdough and high hydration bread formulas, preparing for production, direct vs. indirect production time, prioritizing production assignments; developing and managing a sourdough starter, levain, or pasta madre; dough retarding schedules
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, visual communication
- Bakery management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; production costing; photographing and displaying finished products on social media
† 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.