# Site

## Pages

- [Page not found](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/404/): That page doesn't exist, or it has moved since you last looked
- [Assessments](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/assessments/): Every piece of graded work in the course, what it is worth, and when it is due.
- [Bake-Off 1: Lean Doughs](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/assessments/bake-off-1-lean-doughs/): Bake one lean bread twice, once to the formula and once with a single variable moved, and account for the difference at the bench
- [Bake-Off 2: Fermentation](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/assessments/bake-off-2-fermentation/): A wild-leavened loaf from the middle of semester, cut on the bench and defended with the log that produced it
- [Bake-Off 3: The Showpiece](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/assessments/bake-off-3-showpiece/): One bread of your own design, proposed at Bake 11 and baked a fortnight after teaching ends, with every choice in it accounted for
- [Lectures](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/): What is covered, week by week, and which topics each lecture draws on.
- [Flour, water, salt, yeast](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-01/): The first lecture — bakers' percentages, what gluten actually is, and why the straight dough is shaped the way it is
- [Lean dough, and what the oven does to it](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-02/): Flour, water, salt and yeast taken seriously — autolyse, poolish, surface tension, and why the first ten minutes of the bake need steam
- [Hydration and the open crumb](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-03/): What changes between a 65% dough and a 78% one, why folding replaces kneading, and where the holes in a ciabatta actually come from
- [Fat, and the cold](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-04/): The week 4 lecture — what 5% olive oil does to a gluten network, and what two days at 4 °C do that three hours at 26 °C cannot
- [The oven as the variable](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-05/): Why a Neapolitan dough is the plainest thing you will mix all semester, and what 480 °C does in ninety seconds that 250 °C cannot do in ten minutes
- [Wild fermentation, and how to read it](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-06/): What lives in a starter, which acid each organism makes, and why the end of bulk fermentation is a thing you look at rather than a time you set
- [Pentosans, amylase, acid](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-07/): The week 7 lecture — why rye cannot build a gluten network, what holds the loaf up instead, and what the acid in a rye sour is actually for
- [The skin set in water](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-08/): The week 8 lecture — why a stiff dough behaves nothing like a wet one, and what ninety seconds in a pot does to the starch on the outside of a ring
- [Tender, and slow](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-09/): The week 9 lecture — what butter, sugar and egg each do to a gluten network, and why an enriched dough needs more yeast, more time, or both
- [The window butter works in](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-10/): The week 10 lecture — butter plasticity between 16 and 20 °C, the arithmetic of folds, and why a laminated dough has a temperature ceiling
- [Leavening by chemistry](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-11/): Bicarbonate is a base looking for an acid, baking powder arrives with its own, and gluten has stopped being the goal
- [Heat from one side](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/lectures/week-12/): The last lecture — conduction instead of an oven, the pita pocket as pure physics, nixtamalised maize, and an audit of what has been holding up your bread all semester
- [People](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/people/): Who teaches the course, and how to reach them.
- [Idris Fenn](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/people/idris-fenn/): Tutor teaching ciabatta, focaccia, bagels, enriched doughs, lamination and quick breads, and first port of call for a dough going wrong at the bench.
- [Marisol Quaye](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/people/marisol-quaye/): Convenor of SLOP3422, teaching the plain loaf, baguette, pizza, sourdough, rye and flatbreads across the twelve Bakes.
- [Policies and support](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/policies/): The course-wide rules for late work, extensions, academic integrity and getting help.
- [The straight dough](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/01-the-plain-loaf/): Flour, water, salt and yeast mixed by hand and baked in a tin — the bench session the other eleven weeks are measured against
- [Shaping and steaming baguettes](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/02-baguette/): Four ingredients, a poolish mixed the night before, and the three things that decide whether a baguette opens in the oven
- [Wet dough on the bench](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/03-ciabatta/): The week 3 bench session — a 78% ciabatta built from poolish, folded rather than kneaded, and handled so the gas survives the trip to the oven
- [Dimples that stay](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/04-focaccia/): The week 4 bench session — a focaccia mixed two days early, dimpled warm, and fried crisp in the oil it sits in
- [Stretching and blistering pizza bases](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/05-pizza/): Type 00, 0.1% yeast and a 90-second bake — the week where the oven stops being equipment and starts being the difficult variable
- [Your starter's first loaf](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/06-sourdough/): A week-old starter, a levain built overnight, and a bulk ferment you end by looking at the dough rather than at the clock
- [The dough you cannot stretch](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/07-rye/): The week 7 bench session — a 60% rye built on a warm sour, mixed for four minutes, smoothed into a tin with a wet hand and left uncut for two days
- [The bread you boil first](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/08-bagels/): The week 8 bench session — a 55% dough on high-gluten flour, shaped and retarded the night before, then boiled in malt water and baked hard
- [Butter, a piece at a time](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/09-enriched-doughs/): The brioche and challah bench — building the gluten before any fat goes near it, keeping the dough under 24°C, and braiding from the centre out
- [Twenty-seven layers of butter](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/10-lamination/): The croissant bake — a détrempe mixed yesterday, an 82% butter block, three letter folds, and a proof that has to stay under the butter
- [Mix it badly on purpose](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/11-quick-breads/): Bicarbonate, four black bananas, and a batter you stop stirring while it is still lumpy
- [The bread you cook on a surface](https://comp4020-agentic-coding-studio.github.io/comp4020-ass2-manavs7782612/sessions/12-flatbreads/): The last bench session — pita, naan, roti and tortilla off a dry hot surface, and the steam that lifts a bread with no yeast in it