|
Week - 1
|
Bread and its history |
|
Week - 2
|
Bakery |
|
Week - 3
|
Ingredients |
|
Week - 4
|
Equipment and techniques |
|
Week - 5
|
Kneading and fermentation |
|
Week - 6
|
Starter |
|
Week - 7
|
Sour dough |
|
Week - 8
|
Baking |
|
Week - 9
|
Quick breads |
|
Week - 10
|
Enriched dough |
|
Week - 11
|
Laminated dough |
|
Week - 12
|
Fillings, glazes, toppings and spreads techniques |
|
Week - 13
|
Troubles with breads |
|
Week - 14
|
Bread and the environment |
Anadolu Info Package 
Turkish
English