We at Baking Class Chennai are firm believers that mastery over dough is the quality benchmark for baking. Be a beginner or an up-and-coming master—knowing the ropes of dough preparation can revolutionize your baking skills and deliverables. If you seek quality Bakery Training In Chennai, our well-designed classes by specialists will walk you through every technique you require—mixing and kneading to proofing and shaping.
1. Knowing Dough: Ingredients & Hydration
The first step in good dough making is understanding the ingredients and their ratios. Dough typically consists of flour, water, yeast (or sourdough starter), and salt. The hydration ratio—the amount of water you add—has a direct bearing on texture and on developing gluten.
At Baking Class Chennai, we work with students having varying degrees of hydration. From stiff bagel doughs to wet, pliable brioche, each and every one must be handled differently. We stress teaching about balancing the ingredients and establishing the right consistency through touch and feel, rather than numbers.
2. Kneading Techniques: Forming Gluten
Kneading develops gluten—the network of proteins that gives structure and chew to bread. Our instruction is:
- Traditional hand kneading by push-and-fold methods.
- Slap and fold, a stronger approach that is appropriate for more hydrated doughs.
- Fold and stretch, a light technique in bulk fermentation to build up dough without overworking.
We also present mixer-based techniques, including how to avoid over-kneading, which destroys gluten and will destroy your dough.
3. Bulk Fermentation & Folding
That’s where the magic occurs. That’s when dough tastes, structures, and gas out. We show you how to:
- Monitor dough temperature and environmental conditions.
- Employ folds throughout fermentation to develop strength without kneading.
- Recognize visual and tactile indications of the end of fermentation.
You’ll acquire bulk fermentation schedules and see how folds such as coil folds or lamination may enhance dough extensibility and crumb texture.
4. Pre-Shaping and Final Shaping
After fermenting, dough has to be handled lightly to form it for baking. In our classes, the students are taught to:
- Pre-shape by rounding or folding to ready the dough for finishing.
- Final form according to bread type—boules, batards, baguettes, or rolls.
We aim to develop surface tension without breaking the dough, an essential step towards an excellent oven spring and crust.
5. Proofing: The Last Rise
Proofing, or the final rise, is an important step. Overproofed dough will be flat, and underproofed dough will have no volume. Our students learn to:
- Use the “poke test” to establish readiness.
- Control proofing environment using bannetons, covers, and temperature.
- Appreciate the role of time and when to adjust based on activity of dough.
6. Baking: Timing, Steam, and Temperature
Now it’s finally time to bake. Students learn to:
- Preheat the oven correctly and employ baking stones or steel to ensure even heat.
- Add steam for crust formation.
- Employ thermometers and timers to provide the best doneness.
We also discuss how to cool bread correctly in order to preserve the crust and provide the crumb a chance to set.
Why Study Dough Making with Us?
At Baking Class in Chennai, we blend theory with practice to instill confidence and consistency. From baking plain white bread to sourdough, our classes prepare you with the right techniques for success.
You’ll benefit from:
- Small-batch classes for individualized attention.
- Immediate feedback from experienced instructors.
- Access to professional gear and facilities.
If you want to lift your baking skills with expert dough techniques, our courses are designed to help at every point in the learning process.
And if your interest leans more toward cake-based baking, you’ll love our Cake Baking Classes in Anna Nagar. These sessions offer specialized guidance in soft, fluffy dough-based cakes and pastries—perfect for home bakers and future entrepreneurs alike.
