Master the Art of Artisanal Breads, Pizza & Doughs
Turn your kitchen into a professional bakery. Join our live, expert-led workshops to master the precise science of proofing, kneading, and shaping—from authentic New York-style pizza crusts to healthy millet breads.
A glimpse into my New York Style Pizza workshop. I cover everything from making the dough and sauce to stretching, assembling, and baking for that perfect slice.
This Healthy Pizza Crust workshop explores a variety of eggless and yeast-free options, including whole wheat, quinoa, and ragi crusts. I also teach you how to make vegan cheese and various pizza sauces.
My sensational savories online class is perfect for those looking to expand their menu. This video shows a delicious homemade pizza, one of the many profit-making recipes I teach.
Learn to make gluten-free millet breads, pav, and burger buns from scratch. This workshop uses no maida, chemicals, or potato starch, focusing on a simple, no-kneading method.
This workshop is all about 100% whole wheat vegan breads. I'll teach you a foolproof way to get soft wheat bread, perfect for making sandwich loaves, burger buns, and pav.
Master assorted bagels with homemade cream cheese spreads in this online workshop. I cover a range of flavors from classic New York style to jalapeño cheddar, all completely eggless.
Learn to make soft, pillowy Japanese bread with a perfect melt-in-your-mouth texture. This video shows the incredible crumb of the shokupan loaf we bake in class.
About this collection
The secret to that perfect, airy crumb or crispy crust isn't just the flour—it's the technique you use during the proofing and shaping stages. In our live Zoom sessions, you'll see the exact texture of the dough, ask the chef exactly when to stop kneading, and get instant feedback on your rise, ensuring you never end up with a dense, flat loaf.
Baking is part art, part science, and our workshops are designed to bridge that gap. Whether you are aiming to master a tangy sourdough, a pillowy Japanese shokupan, or a crispy, healthy pizza crust, we focus on the foundational techniques that apply to all dough work.
What You Will Learn
Our curriculum goes beyond simple recipes. We dive into the 'why' behind the bake:
- Dough Mechanics: Understand hydration levels, autolyse, and the crucial difference between bulk fermentation and final proofing.
- Ingredient Science: Learn how to handle diverse flours, from high-protein bread flour to gluten-free millet blends and whole wheat variations.
- Troubleshooting: Every live class includes a Q&A segment where we address common pitfalls like over-proofing or uneven browning, so you can troubleshoot your baking in real-time.
Why Choose Our Workshops?
Unlike pre-recorded videos, our sessions are fully interactive. You aren't just watching; you are baking alongside industry experts. We provide detailed recipe PDFs and lifetime access to HD recordings, so you can revisit the exact shaping methods whenever you need a refresher. Whether you are baking for your family or looking to start a home-bakery business, we offer specific modules on costing, shelf-life, and packaging to help you turn your passion into a commercial reality. Join us to start your journey from basic kneading to professional-grade artistry.
Conosh
At Conosh, we bring the best culinary minds directly into your home kitchen. We connect passionate home bakers with industry stalwarts through live, interactive sessions, ensuring you get the practical advice and community support you need to master every recipe.
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