June 6, 2018
By Dr. Lin Carson and Jim Little
What makes those large holes in a baguette? How can you increase water absorption for an artisan bread formula without the dough becoming too sticky? Artisan and whole grain bread demand are on the rise. These kinds of breads have traditionally been difficult to produce on high-speed lines. From long fermentation times to rustic crusty appearances, we have seen a surge in Artisan bread demand. Artisan bread baking has been long acknowledged as an art, associated with the skill and craftsmanship of the baker. And yet, its practices have not been studied scientifically.
A first of its kind, this class will cover the art and science of Artisan bread baking focused on high volume bakeries. Skilled experts and food scientists will teach the fundamentals of this science, as you interact with peers interested in innovating the commercial baking industry. We will discuss various formulations, methods, ingredients and best Artisan practices that you can adapt in your bakery to help you transition over to these new kinds of bread.