CUL 168 - Specialty and Hearth Breads

1. Explain the process of bread preparation
2. Discuss the types and use of flour and yeast
3. Create a variety of classic artisan bread shapes
4. Prepare an attractive bread product
5. Scrutinize and judge the quality of the finished bread products
6. Discuss the evolution of bread products
7. Demonstrate safety and sanitation procedures in baking

1. Bread Preparation
   1. History of bread making
   2. Ingredients and processes involved in making bread
   3. Science of fermentation
   4. Science of baking
   5. Baker’s math
   6. Different types of breads
2. Flour and Yeast
   1. Different types
      1. Gluten-free flours
      2. Dessert breads
      3. Quick breads
   2. Mixing methods
   3. Applications of mixes
   4. Starters and pre-ferments
   5. Preparation of pre-fermented breads
3. Classic Artisan Bread Shapes
   1. Rye
   2. Pumpernickel
   3. German style
   4. Bouille
   5. Sticks
   6. Loafs
   7. Braids
   8. Rolls
   9. Addition of grains, fruits and specialty flours
   10. Rolls, breads, and decorative breads made from lean dough, sourdough, and multi-grains
4. Product Appearance
   1. Baking procedures
   2. Cooling procedures
   3. Displaying breads
   4. Storing bread
5. Finished Product Quality
   1. Taste and texture
   2. Bread crackle and crust
   3. Evaluation of product quality
6. Evolution of Bread Products
   1. History of bread
   2. Evolution of products
      1. Yeast
      2. Hearth breads
7. Health and Sanitation in the Kitchen
   1. Bacteria and cross-contamination prevention
   2. Storage of grains
   3. Washing and sanitizing equipment
   4. Proper storage of bread