--- title: "Master Artisanal Bread Baking | Professional Bread Course Bangalore" description: "Join our intensive 4-week artisanal bread baking course. Master sourdough, viennoiserie, and gluten science with dual City & Guilds certification at Lavonne." canonical: https://mytribe.in/lavonneacademyindia/professional-specialization-courses/artisanal-bread-crafted-doughs last_updated: 2025-08-30 --- # Master Artisanal Bread Baking & Crafted Doughs Tribe Verified · Dual certification with City & Guilds London By [Lavonne](https://mytribe.in/lavonneacademyindia) · At academy in Domlur, Bengaluru · ₹1.5L per course (estimate) Part of [Professional Specialization Courses](https://mytribe.in/lavonneacademyindia/professional-specialization-courses). [View full gallery](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/gallery) Step into our kitchen and master the science behind the perfect crust. From sourdough to viennoiserie, this is where you turn raw flour into a professional craft. ## Photos and videos - [Video: Get ready for our brand new, four-week Artisanal Breads & Crafted Doughs program. This hands-on course covers everything from basic theory to advanced techniques for creating world-class breads, viennoiseries, and sourdoughs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ded8ff64-336b-44ee-86b8-7037e9474920) - ![Here are the core modules for our 4-week Artisanal Breads program. This comprehensive curriculum covers the theory of baking, enriched breads, puff pastry, viennoiserie, sourdough, and even a bread showpiece, ensuring you graduate with a complete skill set.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/29ceb7a0-9b07-4c76-83c9-b70234a0feb7) - [Video: Perfecting the croissant roll is a crucial skill. Here, I demonstrate the 'smudging' technique to seal the dough, ensuring no holes form during proofing for that perfect, layered structure. It's these details that elevate your viennoiserie.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f0f08271-d808-4b09-8acf-17a7bf359668) - [Video: A stunning buffet of breads, all created in our academy. This is the result of our students' hard work, showcasing a variety of techniques from kneading and proofing to baking. You'll learn to make everything from crusty baguettes to soft rolls.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/56ae176e-81b4-48bb-8043-37e9dd7ebd6d) - [Video: Learn to make these incredible Hazelnut Cruffins from scratch. This video breaks down the entire process, from making the laminated croissant dough and chocolate frangipane filling to the final dark chocolate coating.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/66ddb22a-9f52-493e-b871-90b69fc8d480) - [Video: This recipe guide shows you how to create a rich, soft Chocolate Brioche. We walk you through the process step-by-step, from mixing the dough with Callebaut cocoa powder and chocolate callets to portioning, proofing, and baking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/952c280b-6845-4b0d-8380-306292068524) - ![A close-up of a mango Danish being prepared during a two-day Viennoiserie workshop for the talented pastry chefs from The Oberoi, Bangalore. We believe in collaborative learning and sharing our expertise with industry professionals.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/22d9505f-c584-4689-8caf-26f399aa7c43) - [Video: How do you judge a perfect baguette? I walk you through the five key steps: evaluating the crust, crumb texture, nutty aroma, balanced taste, and springiness. This is the kind of detailed knowledge you'll gain in our bread program.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1430bbb3-9f4b-4292-b866-00a5a42d7763) - [Video: Shaping dough is an art. In this quick tutorial, I show our students how to create a perfect single knot for dinner rolls. It's a simple but essential technique for creating beautifully presented breads.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/19939acc-3074-454c-9f71-f1b345233b3c) - [Video: Ever wonder why we score bread? I explain the science behind it. Scoring creates a vent for carbon dioxide to escape, which allows the bread to rise evenly, maintain its structure, and develop a beautiful, crispy crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cb1e37b2-5250-4f1f-aab1-0539cdd49c06) - [Video: Let's talk about the science of gluten. I break down how gliadin and glutenin, two proteins in flour, combine with water to form the gluten network that gives bread its structure and elasticity. Understanding this is fundamental to baking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/effa16c7-e057-449e-a6bf-cdb3e73112f7) - [Video: Why do you need to rest your dough after cutting it? I explain how the gluten network gets stretched and broken during portioning. Resting allows the gluten to relax and reform, which is crucial for the final texture of your bread.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1d19fe1a-294a-4870-99e8-3da767b2b50d) - [Video: Here's a little history lesson on bread scoring. I explain how the practice originated in the era of communal ovens, where bakers used unique scores to differentiate each family's loaves. It's a tradition rooted in practicality.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/78bc7efc-593c-4a76-8a09-c1e2700275e6) - [Video: A glimpse into our International Breads class. Students are busy measuring, mixing, kneading, and shaping various doughs, from braided challah to perfectly round buns. It's a day filled with hands-on learning and delicious results.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a3cbc9c7-2ae1-472f-9456-7c54243d99dc) - [Video: The countdown to the perfect croissant. This video captures the intense focus and precision required in our croissant workshop, from sheeting the dough to the final, golden-brown bake.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0f61a4c1-3022-483a-8292-03d4d810d6dd) - [Video: There's nothing more satisfying than a perfectly baked viennoiserie. This video showcases the beautiful, flaky layers and rich fillings of pastries made in our classes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3b3e4b35-caae-456a-8081-59431188a639) - [Video: The joy of success! Our students proudly show off their perfectly baked croissants and pastries. This is what it's all about: learning, creating, and celebrating together.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0432728b-6b27-4628-87e4-41475bf5e28d) - [Video: The best part of baking is tasting your own creation. The looks of pure, unfiltered joy on our students' faces as they bite into the bread they just made says it all.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d2918f85-3dc0-498e-bdd9-dbb6313e8496) ## About Artisanal Bread & Crafted Doughs This isn't a classroom where you just watch demos. You will be at your own individual workstation every single day, managing your own proofing times and mastering temperature control for lamination. Whether it is the 200 hours of intensive training or the specific flour mill field trip we take you on, our goal is to make sure you know exactly how to handle and fix a dough when things don't go according to plan. ### Beyond The Recipe: Mastering the Science Baking is physics and chemistry at work. In this four-week intensive, we move past basic recipes to focus on the 'why' behind every loaf. You will spend your days diving into gluten science, analyzing how gliadin and glutenin combine to form the structure you need for that perfect rise. We cover everything from the fermentation of sourdough to the precise temperature management required for lamination in viennoiserie. ### What You Will Master * **The Fundamentals:** Deep-dive into fermentation, flour analysis, and gluten development. * **Classic & World Breads:** Hands-on practice with Sourdough, Baguettes, Ciabatta, and Focaccia. * **Viennoiserie:** Precision lamination for Croissants, Danish pastries, and Brioche. * **Artistic Skills:** Scoring techniques, bread showpieces, and shaping methods for dinner rolls. ### Why This Program Matters We don't just teach you how to bake; we teach you how to think like a professional baker. You will have access to commercial equipment like spiral mixers, deck ovens, and proofer chambers to simulate a real bakery environment. This course carries the Lavonne Academy Assured Status and provides dual certification from City & Guilds, London. By the time you graduate, you won't just have a certificate; you will have the technical skill set to troubleshoot issues, manage a workflow, and produce consistent, high-quality bread that stands up to industry standards. ## About Lavonne At Lavonne, we believe in 'Khavanu Pivanu Majja Ni Life!'—eat, drink, and live life. We aren't just here to teach you recipes; we're here to build your confidence so you can run a professional kitchen or start your own bakery. Once you walk through our doors, you’re part of our family for life. 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