This course provides the information, tools and instruction to gain proficiency in the preparation of a variety of artisan breads. Emphasis was placed upon learning to mix, ferment, shape, bake and store hand crafted breads. So what does that mean? It means, I learned a lot. We made baguettes, croissants, rye, fougasse, bagels and so much more. This class really confirmed that I am in fact a bread maker.