This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flatbreads, and other breads utilizing a variety of grains. Students produce breads that are mixed and shaped, employing traditional techniques and using pre-fermented dough, sponges, and sourdough starters. Prerequisite: BAKE 132.