In this course, students learn the basics of baking breads and dough products. Students will use starters and levains, calculate optimal temperature, and work with various doughs and pre-ferments to create multiple different varieties of bread. Students will also continue to develop their ability to follow a production timeline. The program then expands the student’s knowledge of bread into enriched breads. Students will use more advanced methods to create yeasted doughs, laminated doughs, sweet doughs, and puff pastry, and use dough shaping in more complex ways.