Breads of Italy: Traditional Breads, Flatbreads, and Rolls

This course introduces students to the heritage of Italian traditional breads and provides a survey of the suitable flours and their characteristics as well as an introduction to the chemistry of baking and the most common starters.  This course offers the opportunity to learn principles and techniquest to prepare Italian breads, flat breads and rolls.  Emphasis will be placed on the use of traditional fermentation methods, equipment and skills that emphasize flavor, texture and appearance as well as techniques that increase shelf-life.  Fresh brewery yeast, biga, and poolish will be used according to the leavening processes of a variety of products.  Students will learn the proper techniquest for mixing, leavening, shaping and cooking Italian breads and other Italian baked and non-baked classics using dedicated flours and ingredients according to the regional heritage.