ANIKA SHUBING XU
Culinary & Food Service Management
LaSalle College Vancouver
CUL 207 Artisan Breads and Baking Productions
This course teaches the information, tools and instructions to gain proficiency in the preparation of a variety of artisan breads. The techniques that are taught are such as mixing, kneading, fermenting, degasing, shaping, proofing and scoring. These techniques are important towards making a presentable and sellable product when we enter the workforce in the future.
Pullman
Straight Dough
White Pan Bread
Preferment Dough
Baguettes
Poolish
Multigrain Sourdough
Sourdough Starter
Carrot Cheese Bread
Sponge
Walnut Bread
Old Dough
Rye Bread
Sponge
Wheat Bread
Sponge
Pita Bread
Straight Dough
Oatmeal Bread
Straight Dough
Potato Dill Bread
Liquid Levain
Pan De Cioccolate
Levain
Multigrain Pan Bread
Sponge
White Pan Bread-Panda
Straight Dough
Whole Wheat Bread
Levain
Two Castle Rye
Levain
Pain Au Levain with Walnuts and Cranberries
Levain
Challah
Preferment Dough
Pan Do Los Muertos
Sponge
Rotolo Di Natale
Sponge