Artisan Bread

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Description

There has been a resurgence of the old Artisan baking techniques that produce natural chemical free flavoursome breads. This manual provides a 10 day baking program that outlines the baking process and ingredient functionality, introduction to preferment, concept of strength, practical assessment, flour technology, sourdough process, introduction to the retarding process, speciality flours, country bread/tsoureki and artisan images, assessment test and additional readings.

Classifications

AQF - Australian Quality Framework
Certificate III

Competency Field
Hospitality

National Code - Training.gov.au
FDFRB3013A: Produce artisan breads

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-727

TAFE SA

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