The country’s increasing familiarity with hearth breads has led to the emergence of distinguished American practitioners of artisan bread baking. Combining the best of our fundamental and specialty bread courses, The Art and Science of Artisan Bread Baking is designed for advanced bakers who are seeking to improve their craft.
During this accelerated course, you will:
Discuss the scientific aspects of a bread formula and how to calculate or alter formulas using baker’s percentages.
Select a pre-ferment appropriate to its application and determine its level of “ripeness.”
Compare different soakers and use a variety of products to flavor and prepare breads.
Study the venerable bread traditions of France, Germany, Switzerland, Italy, and elsewhere in the Mediterranean and India.
Participate in a series of test bakes comparing different approaches to similar objectives, where one or two elements are changed and the results evaluated.
