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.
AQF - Australian Quality Framework
Industry Classification Scheme
National Code - Training.gov.au
FDFRB3013A: Produce artisan breads
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