CA 222 - Breads II

Lecture - Lab - Credit Hours: 3-2-4
This is the second of two practical bread courses. Muffins, sweet doughs, croissants, and Danish pastries will be emphasized. A thorough understanding of dough richness, roll-in procedures, proofing, retarding, freezing, and baking will be emphasized. Techniques for mixing, shaping, proofing, baking, and finishing these products will be stressed. Sourdoughs and use of grains will also be studied.Prerequisite: CA 221 .