Bread Baking Course

CHO Bee Labs – Baking Courses

Bread Baking Course in Mumbai

From Basic Loaves to Artisan Sourdough

Bread is the oldest baked goods in the world. It is also one of the most technically demanding – because to make great bread, you have to understand what is happening inside the dough, not just follow a formula.

CHO Bee Labs’ Bread Baking Course teaches you that understanding. From the first time you build a preference to the moment you score and load a sourdough into a professional deck oven – every step is taught with the science explained, the technique demonstrated, and the practice embedded through repetition.

Sourdough

Building & maintaining a sourdough starter, levain construction, bulk fermentation, cold retarding, scoring patterns & baking in covered vessels for maximum oven spring & crust development.

Dough Mixing & Development

Straight dough, autolyse, stretch and fold, slap and fold – the different approaches to developing gluten structure, and when each method produces the best result.

Artisan & European Breads

Baguettes, ciabatta, focaccia, pain de campagne, rye bread, and multigrain loaves. The European artisan tradition adapted for professional production in a modern kitchen.

Yeast & Fermentation Science

How commercial yeast, wild yeast, and sourdough starters work – fermentation chemistry, flavour development, carbon dioxide production, and how temperature, hydration, and time affect every aspect of the final bread.

Classic Everyday Breads

White sandwich loaves, wholegrain loaves, dinner rolls, milk bread, and soft enriched doughs. The practical, everyday bread range that every professional baker needs to produce consistently.

Enriched Doughs & Specialty Breads

Brioche, challah, babka, panettone method, and sweet enriched loaves – the high-fat, high-sugar doughs that require precise technique and understanding of how enrichment affects fermentation.