This course introduces the fundamental skills, concepts and techniques of artisan bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in making authentic rustic bread. An assortment of international breads will be made, as well as breads for special occasions.
BKP 182 Artisan Breads
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
FallSpring
Letter GradeGrade Type
Division
Culinary Institute of Charleston