BAK 240 : The Craft of Artisan Breads

Transcript title

The Craft of Artisan Breads



Grade mode

Standard letter grades

Contact hours total


Other hours



BAK 140 or BAK 101 and CUL 140.


Apply principles and techniques of preparing lean yeasted, rich, and sourdough bread including flatbreads, baguettes, brioche, bagels, pretzels, sourdough, and rye bread. Emphasizes regional and international bread, natural fermentation, and the use of various flours and grains. Practice and apply traditional and innovative baking, shaping, and finishing methods.

Learning outcomes

1. Apply artisan techniques such as hand shaping and mixing, and slow and natural fermentation methods to produce breads exceptional in flavor and appearance.
2. Demonstrate the twelve baking steps in the production of yeasted doughs, and replicate each step with skill and precision.
3. Select ingredients for bread production and understand the function of each ingredient in quality bread production.
4. Apply specific tools such as baker’s percentage to formulate, design, convert, troubleshoot, and evaluate bread formulas.
5. Create, shape, finish, bake, and evaluate a variety of traditional and regional handcrafted artisan breads.

Content outline

A Brief History of Bread
Ingredient Properties and Equipment
The Baking Process
The Mixing Sequence and Dough Development
Lean Straight Dough and Hearth Breads
The Fermentation Phase
The Shaping Phase
Rich and Sweet Dough
The Proofing Phase
Décor and Baking
Regional Breads
Preferments and Long Fermentation
Natural Fermentation and Sourdough
Whole Grains and Rye

Required materials

Requires a uniform and baking and pastry arts tool kit available at the COCC Bookstore.

Grading methods

Grades are determined by daily competency-based learning activities, assignments, midterm, final practical, and written exam and final project.

Outside of

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