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BAK 240手工面包的工艺(4学分)

应用原则和技术准备精瘦酵母，丰富和酸面包，包括面饼，法棍面包，奶油蛋卷，百吉饼，椒盐卷饼，酸面包和黑麦面包。强调地区和国际面包，自然发酵，和使用各种面粉和谷物。实践和应用传统和创新的烘焙，成型和整理方法。

BAK 240:手工面包的工艺

https://catalog.cocc.edu/course-outlines/bak-240/

成绩单标题工匠面包工艺学分4年级模式标准信件等级联系学时总数80其他学时80先决条件BAK 140或BAK 101或CUL 140。应用原则和技术准备瘦肉酵母，丰富和酸面包，包括面饼，法棍面包，奶油蛋卷，百吉饼，椒盐卷饼，酸面包和黑麦面包。强调地区和国际面包，自然发酵，和使用各种面粉和谷物。实践和应用传统和创新的烘焙，成型和整理方法。学习成果1。运用手工技术，如手工塑形和混合和缓慢和自然发酵的方法，生产出独特的风味和外观的面包。2.演示制作酵母面团的十二个烘焙步骤，并熟练和精确地复制每一个步骤。3.演示每种原料在高质量面包生产中的作用。 4. Apply specific tools, such as baker’s percentage, to formulate, design, convert, troubleshoot, and evaluate bread formulas. 5. Create and evaluate variety of traditional and regional handcrafted artisan breads. Content outline A brief history of bread Ingredient properties and equipment The baking process The mixing sequence and dough development Lean straight dough and hearth breads The fermentation phase The shaping phase Rich and sweet dough The proofing phase Décor and baking Regional breads Preferments and long fermentation Natural fermentation and sourdough Whole grains and rye Required materials Requires a uniform and baking and pastry arts tool kit available at the COCC bookstore.