HMT 2118 - Artisan Breads

3 Cr. Hr(s).
An in depth study of artisan baking training in proper mixing, kneading, and baking techniques to make a wide variety of crusty breads from around the world. Students will use healthy bread production techniques and whole grains, sour levain starters, poolish’s, and sour ryes, to make all classic breads. Six lab hours per week.
Prerequisite(s): HMT 1102 AND HMT 1107 AND HMT 1126