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
Focaccia Bread Demo
Week 1
Bread Steam Tip
Week 1
Biga Demo
Week 2
Ciabatta Demo
Week 2
Cloverleaf Rolls Demo
Week 2
Challah Demo
Week 3
Pate Fermentee –
5-Grain Demo
Week 3
Brioche Demo
Week 4
English Muffin Demo
Week 4
Naan Demo
Week 5
Donuts Demo
Week 5
Bagels Demo
Week 6
Croissant Demo
Week 6
