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
Additional Course Fee Required
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