TransfermaticCRM at Oxnard College

    CRM R172 - Bread Baking Principles

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    Not published
    Prerequisite
    CRM R104 and CRM R171
    Transfers To
    Not transferable
    Description
    A systematic approach to bread including details of mixing, fermenting, shaping, and baking bread. Covers baker's math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Includes prefermenters such as sourdoughs, and poolish as well as a variety of breads from lean to rich doughs.