Hannah Cortez
Culinary & Food Service Management
LaSalle College Vancouver
CUL207: Artisan Breads & Baking Production
This course has helped me develop in my ability to mix, ferment, shape, bake and store hand crafted breads. There was a focus on the stages of traditional fermentation and science of ingredients through straight and rich dough methods. I have gained a better understanding of the production, and how using the same method implements consistency in the preparation of a variety of artisan breads.
Artisan Baguettes
Consists of basic dough ingredients including old dough. The key to nice baguettes is the first fermentation. A thinner and more narrow version is called ficelle which is the French word for "string"
Cranberry Walnut Bread
Straight dough method. Consists of cranberries and chopped walnuts.
San Francisco Sourdough Bread
Mainly uses sourdough along with the basic dough ingredients.
Black Pepper Cheddar Bread
Using the straight dough method, this type of bread consists of both old dough and sourdough as well as black pepper and cubes of cheddar cheese.
Turtle-Shaped Viennese Bread
This type of bread is slightly softer due to the addition of butter and milk powder.
Pita Bread
Round flatbread sometimes with an interior pocket commonly know in the Mediterranean and Middle East areas. The process is quite quick with the exception of resting and fermenting to relax the gluten.
Fougasse
Uses the old dough method and is shaped into a tear drop. Traditionally, olives are added during the mixing process or pressed on top.
German Mason Bread
Straight dough method. Loaves are rolled in flour, placed on a cornmeal-dusted sheet pan then dusted off before baking.
Kaiser Rolls
Using the Viennese dough recipe, its scaled, rounded, shaped, proofed and marked with the traditional Kaiser stamp.
Normandy Bread
Rolled in flour then placed in wooden moulds dusted with cornstarch.
Pain Au Lait Loaves
A rich dough made with the addition of butter, milk, eggs and orange zest. Perfect type of bread to use for French toast!
Pain Fendu
Also known as Pain Belge, is shaped by rolling out the middle then folding it over and sealing the sides together.
Ciabatta Bread
Dough comes out softer. Portioned then individually rolled out and shaped into a square with cheese sprinkled on top.
Olive Bread
Straight dough method. Mixing procedure is similar to fougasse.
Brittany French Rye
Consists of light rye and bread flour, as well as bakers cheese. Similar shaping technique to Pain Fendu.
Plain Bagels
Three stage process of preparing the dough, poaching the bagels in a liquid mixture that consists of water, honey and baking soda, then baking them.
Fruit-Nut Bread
Straight dough method. Consists of walnuts and raisins.
Challah Bread
An egg enriched loaf that is traditionally braided.
Stollen
A fruit bread that consists of nuts, spices and dried or candied fruit coated in powdered sugar after its baked. Definitely required more attention to procedure of components than any other type of bread we have produced.
Pain de Mie
A type of soft, white bread mostly used for sandwiches.