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A science-first school for bread bakers at every level. From understanding gluten and yeast to mastering fermentation chemistry and developing signature loaves, The Bread Lab teaches you why bread works, so you can bake with confidence, creativity, and precision.
Maintained by Synapse Team
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Sign up to enrollLevel 100
ReadyLearn the core science behind every loaf of bread, from flour and water to yeast and heat. By the end of this course, you will be able to bake a basic yeast bread and explain what is happening at each step of the process.
4 modules · Teacher: Professor Rosie
Level 200
LockedBuild on your foundational knowledge by exploring the chemistry of fermentation, the mechanics of dough hydration, and the science of preferments. You will be able to bake a range of bread styles and troubleshoot common problems using scientific reasoning.
Unlocks when the previous course is complete.
Level 300
LockedApply advanced fermentation science to build and maintain a sourdough starter, develop complex flavor profiles, and master high-hydration artisan loaves. You will produce bakery-quality sourdough and specialty breads using professional methods and equipment strategies.
Unlocks when the previous course is complete.
Level 400
LockedSynthesize everything you have learned to develop original bread formulas from scratch, conduct systematic baking experiments, and produce a professional portfolio of signature loaves. You will think and work like a bread scientist and artisan baker at the highest level.
Unlocks when the previous course is complete.
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