If you have ever struggled with bread baking, you are not alone!

I have gone through my own love hate relationship with bread baking.

Till 2020 I did not think I would ever put breads on my menu because my bread baking was inconsistent. One day it would turn out amazing and boost my confidence and the very next day, the same recipe and technique will lead to a dead dough or a rock hard bread.

But during the lockdown I learnt about the fundamentals of bread baking.

You see baking bread is not just a recipe, its science and in this class that is exactly what we will learn. Why do we need to add sugar to a bread dough?

What is proofing? What does 70% hydration mean? How do I adapt my tried and tested bread recipe to proof properly through the year?

Not only will you get to learn all these fundamentals that will strengthen your bread baking skills, you will also get to learn a basic bread dough. A dough that makes from dinner rolls to subway style loafs to a sandwich bread of your dreams. We will demonstrate the dough mixing in both ways, by hand and in a stand mixer and also elaborate on the difference in the final yield.

Sing up if you have ever wanted to learn to bake store bought level breads at home from scratch but without the failed trials and wasted ingredients.

Please Note:

1. You will receive the recording link and recipes within 48 hours of signing up.
2. You will get post class support for up to 3 months from Chef Tanya personally but all communications regarding the class will be entertained via mail only (info@whiskawish.in)
3. We will need upto 48 hours to reply to your mails and request you to always send pictures of your work when in need of any troubleshoot.
4. The course fee is Non- Refundable and all contents are protected under The Copyright Act, 1957 India.