Apr 25, 2018  
2017-2018 SLCC General Catalog 
  
2017-2018 SLCC General Catalog
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KCUL 0163 - Artisan Baking

Contact Hours: 60
Course focus is on minimally kneaded, refrigerator retarded, high hydration doughs.  Key characteristic of artisan  bread is the use of pre-ferments and starters. Examples of skills include fermentation, hand molding, oven management, nutritional and cultural research related to practice. Examination of crumb results in a more irregular hole structure due to the long fermentation time, higher hydration levels and care in handling. There is also almost universal agreement on the use of deck or hearth ovens as well as steam resulting in a thick brown crust.

Prerequisite: KCUL 0162  
Semester: All
Additional Course Fee Required


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