PBBD

Bread is at the crossroads of culinary and baking arts. At the heart of this deceptively simple food is some of the program’s most challenging material. This course covers:: The technique and theory of working with yeasted doughs: fermentation, dough hydration, temperature control, kneading, and formation methods. How to calculate and utilize bakers’ percentages, as well as pre-ferment, sour, and straight dough formulations. How to put this knowledge to use by baking a variety of breads, including braided, olive, and sourdough loaves along with brioche, bagels, baguettes, focaccia, and pizza.

Subject

PBBD

Credits (min)

1.5

Credits (max)

1.5

Credit unit

Credit Hours

Type

course

Edition

2025-2026

Source

www.ice.edu

Mixing, rolling, turning, and forming: these are the essential skills students master as they learn to prepare the wide variety of doughs that are the basis of so many pastry items. Included are: The trio of classic doughs: pâte brisée (flaky), pâte sucrée (sweet), and pâte sablée (cookie) to make individual tarts and pastries. Laminated or layered doughs, including puff pastry, croissant, and Danish doughs, both by hand and with a commercial sheeter. Proper rolling techniques for preparing tarts, galettes, pies (single-crust two-crust, and lattice), palmiers, mille-feuille, fruit strips, pithiviers, croissants, pains au chocolat, and a variety of Danish specialties. Specialty pastry shop items including phyllo, donuts, cannoli, and hand- stretched classic strudel.

Subject

PBBD

Credits (min)

2.5

Credits (max)

2.5

Credit unit

Credit Hours

Type

course

Edition

2025-2026

Source

www.ice.edu