As the demand for qualified bread bakers continues to grow, it’s more important than ever that proper and thorough training methods are developed and implemented. In this intermediate course, you will build upon the knowledge and techniques acquired in The Fundamentals of Bread Baking to produce a variety of specialty and hearth breads.

In Specialty and Hearth Breads, you will:

• Discuss and prepare starters and pre-ferments.


• Prepare several pre-fermented, enriched breads such as gugelhopf, stollen, and panettone.


• Use decorative dough, appliqués, stencils, and shaping techniques as artistic mediums.


• Practice techniques for preparing classic artisan bread shapes.


• Produce a variety of rolls and breads made from lean dough, sourdough, semolina, whole wheat, multi-grain, rye, and pumpernickel.


• Assess the quality characteristics of the prepared bread items.

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