100% Hands on class. You do it all by yourself, right from weighing the flour, kneading the dough, profing the dough, placing in the oven, monitoring the perfect baking to glazing and slicing the breads
| S.No | Buns | Flour |
|---|---|---|
| 1 | Burger Buns | AP |
| 2 | Sweet Buns | AP |
| 3 | Pao Buns | AP |
| 4 | Hot Dog | AP |
| S.No | LOAFS | Flour |
|---|---|---|
| 1 | Multigrain | AP |
| 2 | Sandwich Bread | AP |
| 3 | Oats Bread | AP |
| 4 | Milk Bread | AP |
| 5 | Brown Bread | AP |
| S.No | FLAT BREADS | Flour |
|---|---|---|
| 1 | Pita Bread | Ap |
| 2 | Pizza Base | Ap |
| 3 | Kulcha | Ap |
| 4 | Grissini | Ap |
| 5 | Lavash | Ap |
| S.No | FILLED/STUFFED | Flour |
|---|---|---|
| 1 | Stuffed Nan | AP |
| 2 | Korean Buns | AP |
| 3 | Pull Apart | AP |
| S.No | ARTISAN/OTHERS | Flour |
|---|---|---|
| 1 | Ciabatta | AP |
| 2 | Focaccia | T55/T65 |
| 3 | French Baugette | AP |
| 4 | Bagel | AP |
| S.No | VIENNOISERIE | Flour |
|---|---|---|
| 1 | Croissants | T 45 |
| 2 | Danish Pastry | T 45 |
