BAK- 66 - Artisanal and Specialty Breads
- Fall 2026 Sections
- View Fall 2026 sections of BAK- 66
- Transfers To
- Not transferable
- Description
- Description: An overview of artisanal and rustic breads from various countries, such as Ciabatta, Focaccia, Italian, Naan, and many more. Specialty breads could include items such as Bagels, Pretzels, Pita Bread, etc. Focus will be aimed towards the various styles of mixing methods of yeasted doughs, including pre-ferments, such as sourdough. 18.00 hours lecture and 27.00 hours laboratory. (Letter grade only)
- Usually Held
- Tue 3:00pm–5:05pm, Tue 5:05pm–8:15pm