TransfermaticPROFBKG at Los Angeles Harbor College

    PROFBKG 110 - Principles of Bread and Artisan Bread I

    Recent Professors
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    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    3
    Transfers To
    CSU
    Description
    Class introduces student to yeast bread: lean, rich and laminated. Emphasis on methods of preparation, flour usage, gluten development terminology, and the reaction yeast and natural leavening agents have in bread. Students will be introduced to the 12 steps of yeast production and will prepare a variety of different yeasted and natural leavened bread. Bakers percentage and elements of mixing methods are practiced.