Science of Bread Baking Level 2 (Egg-Free)

Science of Bread Baking Level 2 (Egg-Free)

Science of Bread Baking Level 2 (Egg-Free)

Egg FreeGelatin Free

Understand the inner workings of the bread dough, and learn to create your own Bread Recipes!
Just a PINCH of yeast + the magic of time.


7,830 (inclusive of GST)

About the Class

Welcome to the world of Advanced Bread Baking.
If you’ve done the level 1 (basics) class, or if you have Basic knowledge breads of your own, it’s time for you to elevate your skills and have a deeper understanding of the inner workings of any bread dough.

All techniques and recipes in this class have 0.12% – 0.5% yeast. Which is just a ‘Pinch’.
Widely available bread recipes use too much yeast which makes the dough rise quickly and doesn’t give any time for fermentation.
And without fermentation, there’s going to be no flavour or digestability of the bread itself.
This class will teach you how to make slow cold proofed breads which give the best flavour and are the most gut friendly.

In this class, you will learn –
Theory –
1. Dough fermentation
2. Methods of Gluten Development
3. Cold Proofing
4. How to use Pre-Ferments.
5. How to use Tangzhong
6. What are the reasons for failure of dough/bread
7. Bakers math
8. How to work with the same dough in summer and winter.

Recipes –
1. Pita
2. Bagels
3. Cinnamon Rolls
4. Baguettes
5. Festive Boule
6. Brioche Custard Buns

After this class, you will be able to write your own Bread recipes. Suitable to your kitchen, your palate and your climate.

If you’re new to break baking, we suggest you do the Level 1 course first. Here is the link for it :



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