May 7 & 85:30 to 7:30 p.m.
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This course focuses on understanding and applying the concept of fermentation to the making of products using yeast. Apply fermentation and ingredient function theory to create rich and lean dough, artisan bread, seasonal favourites and international specialties. Learn to manage gluten and control fermentation to produce sourdough and pre-ferments. Students will focus on proper dough development techniques, shaping and scoring. The student will further explore the lamination process, exploring laminated dough, enriched dough, and the unique characteristics of each method.
May 7: Oshawa campus May 8: Whitby campusExplore programs starting this SeptemberRegister Now