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Specialty Artisan Breads - Chef Kathy Bakes

Specialty Artisan Breads

FOS2161 Specialty Artisan Breads: This course is an introduction to a variety of yeasted bread doughs and properties of ingredients and mixing methods. Students will prepare an assortment of bread products using a various proper tools, methods and appearance.

Demos

Lean Dough Demo

Week 1

Recipe

Focaccia Bread Demo

Week 1

Recipe

Bread Steam Tip

Week 1

Recipe

Biga Demo

Week 2

Recipe

Ciabatta Demo

Week 2

Recipe

Cloverleaf Rolls Demo

Week 2

Recipe

Challah Demo

Week 3

Recipe

Pate Fermentee –
5-Grain Demo

Week 3

Recipe

Brioche Demo

Week 4

Recipe

English Muffin Demo

Week 4

Recipe

Naan Demo

Week 5

Recipe

Donuts Demo

Week 5

Recipe

Bagels Demo

Week 6

Recipe

Croissant Demo

Week 6

Recipe

Thank You for a Great Semester!