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Course Description

Artisan breads require a substantial understanding of the reactions of water, flours, yeast and heat. In this class, students will learn in-depth about all of the variables that result in high quality artisanal European breads. Using a combination of lecture and hands-on baking, students will gain expertise on bread starters, fermentation, shaping, and flavor development. 

Learner Outcomes

Students will learn all aspects of professional artisan bread making. 
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