Transfers ToNot transferableDescriptionBeginning Bread Making introduces students to the functions of baking ingredients (such as yeast, flour, and shortening) and mixing methods for doughs, to fermentation techniques, heat transfer methods, and hearth bread baking. Special emphasis is placed on lean dough production and ways to enrich dough (laminating, rubbing, and cut-in). Students taste and test products that they create, keep a dedicated research notebook to record their end results, as well as complete a research assignment.Usually HeldMon 8:00am–9:15am, Mon 9:20am–12:30pm, Mon 9:25am–1:35pm, Thu 10:00am–2:50pm 