The Art and Science of Bread Baking
The only bread course you'll ever need—
for flawless results, bakery-level confidence, and creative freedom in your own kitchen.
If you’ve ever found yourself wondering:
"Why didn’t my dough rise this time?”
"Why is my bread so dense even after kneading so much?”
"Why does it smell like yeast and taste...off?”
Then listen closely—because this is the solution you’ve been searching for.
There are tons of recipes online and dozens of classes out there, but none of them give you the complete picture.
They skip the science. They don’t explain why things work. And they leave you guessing when your bread flops.
just like she did WITHIN 12 HOURS OF SIGNUP
BUT You? you are not here to guess
You are here to Master the craft
You’re here to become a baker who creates flawless breads in any style, any weather, with any flour—consistently and confidently.
And that’s exactly what The Art and Science of Bread Baking is here to help you do.
This is the most comprehensive, step-by-step, science-meets-soul bread course ever created for Indian women who want to bake with mastery, earn from their passion, and feel proud every time they pull something golden and fluffy-af from the oven.
This isn’t just a course— it’s your complete bread baking education + mentorship for life.
Inside, you’ll learn the why and the how behind every ingredient, method, and technique.
Whether you’re shaping a soft pav, crafting a hearty wholewheat sandwich loaf, or mastering high-hydration focaccia—this course will give you the confidence to do it all, with bakery-level results every time.
What you'll master Inside
Module 1
Understanding Wheat
- Wheat structure and how it affects your bread
- Gluten development (and how to control it)
- Flour types and how to pick the perfect one
Module 2
Equipments
- Exactly what tools you need (spoiler: not much!)
- Where to get them + how to use what you already have
Module 3
White Bread and dinner rolls
- Ingredient science: what each one really does
- Yeast 101: types, biology, and how to make it thrive
- Kneading techniques + gluten testing
- Proofing secrets for perfect rise
- Shaping: Classic loaves to kaiser rolls & pavs
- Demo bakes:
- Classic White Bread
- Kaiser Rolls
- Crescent Rolls
- Sub Buns / Hot Dog Buns
- Pan de Sal / Pav / Burgers
Module 4
Wholewheat Bread
- Working with whole grains
- The magic of autolyse
- Common loaf problems (and how to fix them)
- Demo bakes:
- Wholewheat Bread
- Seeded Breakfast Loaf
Module 5
Side breads
- Low hydration doughs
- Herb infusion + symbolism
- Intricate shapes and accompaniments for meals
- Demo bakes:
- Garlic Knots
- Cheddar Twisties
- Herb Braids
Module 6
Focaccia
- Focaccia history + cultural context
- High hydration dough handling
- Stretch & fold technique
- Cold fermentation tips
- Topping mastery
- Demo bakes: Cherry Tomato + Basil Focaccia
Module 7
Sweet breads
- Sugar and fat: their chemistry in dough
- How enriched dough behaves
- Fillings, ganache, and shaping techniques
- Demo bakes:
- Swedish Kanelbullar
- Chocolate Orange Rolls
- Spiced Sugar Fillings + Orange Drizzl
Get now @ ₹3500 ₹2799/- only
Bonuses That Make This Unstoppable
*THESE* are worth so much more than what you pay for:
1:1 Mentorship
Ask questions, share pics, and get direct feedback from me
Private WhatsApp Community
Real-time support, peer learning, and bonus mini-classes
Bread Accompaniments
Enhance your meals and creations
“Breads Around the World” Extras
Broaden your baking vocabulary
Bread Glossary + Conversion Tools
Weights, measures, and terms explained with love
Get now @ ₹3500 ₹2799/- only
This Course is Perfect For You If...
You want to bake bread PERFECTLY for your own home and friends & family
You’ve tried baking breads but it never turns out right—and you don’t know why
You’re DONE wasting time, money, and ingredients on failed bakes
You want to bake everything from everyday loaves to special-occasion sweet bread desserts
You dream of starting a bakery but need professional skills, minus the overwhelm
You love the science behind baking & love to explore how the history shapes baking
Get now @ ₹3500 ₹2799/- only
What if I get stuck or confused?
You get direct mentorship + real-time community support. Ask questions anytime—we’re in this together.
Do I need special tools?
Nope! Most tools are already in your kitchen. I’ll show you where to buy the rest affordably.
Is this better than YouTube?
Way better. You’ll learn techniques, not just recipes. And the science behind each step—so you can bake any bread and know exactly how to make it better. Unlike a recipe you read on the internet, you always have after class support for inspiration, queries and anything else you might need help with.
How long do I have access?
Forever. Yep—lifetime access to all modules, updates, templates, and bonuses.
Are the recipes egg-free?
100% egg-free and tested extensively to be as delicious as any egg-based recipe.
Is this suitable for beginners?
Absolutely! We start with the basics and build your confidence step-by-step.
Why online? I prefer learning in-person.
With video lessons, you get front-row seats to every demo—plus the freedom to rewatch as many times as you like, bake in your own kitchen, and move at your pace. Offline can’t offer that kind of flexibility and lifetime access.
What benefits and support can I expect when I enroll in your baking courses?
See, I respect your time & money. I 💯% know how you’re struggling with spending so much money on new recipes, and so much time trying them only to end up with a bad experience. ⚡I want to you to save your time, effort and money by giving you this ALL IN ONE course, that you won’t find anywhere else.⚡
Frequently asked questions
Meet Me
YOUR Baking coach
Hey, I’m Shubhangi, your passionate baking coach and the founder of Redolence Bakery. My baking journey began with a love for creating sweet treats that soon became too much for my family to handle!
That’s when I began sharing my creations with friends and neighbors, eventually turning this cherished hobby into a thriving home-based business in 2015. By 2018, I fully embraced my dream, converting my childhood home into a dedicated baking lab where I could innovate, create, and teach full-time.
What sets me apart as a baking instructor is my commitment to teaching beyond recipes. I firmly believe in understanding the science behind baking and developing flawless master recipes that serve as the foundation for endless variations. With a background in food science and years of hands-on experience, My goal is to empower my students with the knowledge, skills, and confidence that they need to achieve baking excellence without breaking the bank.
By the end of this course, YOU WILL
Bake any bread— confidently and consistently
Understand the science behind every dough, rise, and crust
Save time, money, and ingredients with failproof recipes and smart techniques
Make loaves that are healthier, tastier, and prettier than any store-bought version
Feel proud, empowered, and ready to share your creations—or start selling them with pride
Get now @ ₹3500 ₹2799/- only
Ready to make
flawless, bakery-level breads from your own home kitchen?
You don’t need a commercial oven. You don’t need years of experience.
You just need one course, one mentor, and the courage to start.
👉 Join The Art and Science of Bread Baking today and gain lifetime access to everything.
👩🍳 Learn at your pace. Bake with joy. And become the bread boss you were born to be
