All lessons

Every one of the 100 Dough School lessons in one list, from your first shortbread to a signature bake worthy of a shop window. Browse by chapter, or jump straight to any level.

Chapter 1: First principles

Ten foundational bakes that teach the grammar of baking: measuring, mixing, heat, and salt. Master ratios and observation here and every later chapter gets easier. Focus: Measure, mix, observe.

Level 1: Three-ingredient shortbreadAccurate measuring · 35 min Level 2: Salted butter biscuitsSalt as a flavor tool · 30 min Level 3: Chewy chocolate-chip cookiesCreaming basics · 45 min Level 4: Blueberry muffinsThe muffin method · 35 min Level 5: Skillet cornbreadPreheating the pan · 35 min Level 6: Banana breadReading doneness · 75 min Level 7: Fudgy browniesFat versus flour · 50 min Level 8: Jam crumble barsOne dough, two textures · 55 min Level 9: Classic sconesKeeping butter cold · 40 min Level 10: Lemon snack cakeSoda versus powder · 50 min

Chapter 2: Lift & leaveners

How baking soda, baking powder, steam, and eggs lift a batter. Ten lessons on the chemistry of rise, from biscuits to popovers. Focus: Soda, powder, steam.

Level 11: Tall drop biscuitsBaking powder power · 30 min Level 12: Irish soda breadAcid + soda · 55 min Level 13: Buttermilk pancakes, oven-finishedManaging soda · 30 min Level 14: Cream puffs without fearSteam leavening · 60 min Level 15: Dutch babyOven spring · 30 min Level 16: Angel biscuitsTwo kinds of lift · 2 hr Level 17: Popover towersHeat and batter depth · 45 min Level 18: GingerbreadMolasses acidity · 50 min Level 19: Chocolate cupcakesCocoa chemistry · 45 min Level 20: Leavener lab cakeSide-by-side diagnosis · 45 min

Chapter 3: Eggs & emulsions

Eggs do the heavy lifting in baking: structure, air, richness, custard. Ten lessons on meringues, custards, and emulsified batters. Focus: Structure, air, custard.

Level 21: Vanilla custard cupsGentle egg setting · 55 min Level 22: Lemon curd tartletsControlled coagulation · 60 min Level 23: Genoise spongeWhole-egg foam · 55 min Level 24: Swiss meringue kissesSugar-stabilized foam · 2 hr Level 25: PavlovaCrisp shell, soft center · 2 hr Level 26: Crème brûléeBain-marie mastery · 4 hr Level 27: Flourless chocolate cakeEggs as structure · 5 hr Level 28: ClafoutisCustard-to-cake spectrum · 55 min Level 29: SouffléFoam under pressure · 55 min Level 30: Basque cheesecakeEmulsion and carryover · 6 hr

Chapter 4: Crusts & fillings

Pie dough, tarts, and fruit fillings. Ten lessons on flaky crusts, blind baking, and fillings that set instead of weeping. Focus: Pie dough and fruit.

Level 31: All-butter pie doughLimit gluten · 2 hr Level 32: Apple galetteRoll and contain · 2 hr Level 33: Lemon meringue pieStarch-thickened filling · 3 hr Level 34: Fresh fruit tartDocking and blind baking · 3 hr Level 35: Blueberry lattice pieWeaving and venting · 3 hr Level 36: Pumpkin pieCustard in a crust · 4 hr Level 37: Pecan pieSugar-stage awareness · 4 hr Level 38: Chocolate tartGanache ratios · 3 hr Level 39: Hand piesSeal and steam · 90 min Level 40: Mile-high apple pieFruit shrinkage control · 4 hr

Chapter 5: Yeast begins

Fermentation from zero: dough that rises on a schedule you control. Ten lessons on mixing, kneading, proofing, and shaping lean doughs. Focus: Ferment, proof, shape.

Level 41: No-knead focacciaYeast wakes up · 4 hr Level 42: Same-day pizzaKneading to windowpane · 3 hr Level 43: Soft dinner rollsFirst rise versus proof · 3½ hr Level 44: Lean baguettesSteam and scoring · 5 hr Level 45: Pullman sandwich loafShaping for even crumb · 4 hr Level 46: English muffinsGriddle fermentation · 4 hr Level 47: Cinnamon raisin swirl breadControlling layers · 4 hr Level 48: Country bouleStretch and fold · 18 hr Level 49: Whole-wheat loafBran and hydration · 5 hr Level 50: BagelsBoil for chew · 5 hr

Chapter 6: Enriched doughs

Butter, eggs, and sugar join the dough. Ten patient lessons on brioche, challah, babka, and doughs that reward a slow hand. Focus: Butter, eggs, patience.

Level 51: Milk breadTangzhong · 5 hr Level 52: BriocheAdding butter late · 7 hr Level 53: Cinnamon rollsEnriched proofing · 5 hr Level 54: Sticky bunsCaramel under dough · 5 hr Level 55: ChallahBraiding tension · 5 hr Level 56: BabkaLayered shaping · 6 hr Level 57: Hot cross bunsDried fruit management · 4 hr Level 58: DoughnutsFrying fermented dough · 5 hr Level 59: Savory cheese bunsSalt in fillings · 4 hr Level 60: Panettone-style fruit loafStrong dough, slow proof · 10 hr

Chapter 7: Cake architecture

Layers, crumb, and finish. Ten lessons on cake structure, even layers, fillings, and frostings that slice clean. Focus: Layers, crumb, finish.

Level 61: Perfect yellow layer cakeReverse creaming · 2 hr Level 62: Devil’s food cakeBlooming cocoa · 2 hr Level 63: Carrot cakeManaging moisture · 2 hr Level 64: Red velvet cakeColor and acidity · 2 hr Level 65: Chiffon cakeOil + meringue · 2 hr Level 66: Swiss rollFlexible sponge · 90 min Level 67: Confetti celebration cakeSuspending inclusions · 2½ hr Level 68: Black forest cakeSyrup and soak · 3 hr Level 69: Ombre layer cakePortioning batter · 3 hr Level 70: Tier-ready cakeSupports and load · 5 hr

Chapter 8: Pastry mechanics

Lamination, piping, and puff. Ten lessons on croissants, puff pastry, choux, and doughs built from thin layers. Focus: Laminate, pipe, puff.

Level 71: Rough puff pastryTurns and layers · 5 hr Level 72: Classic puff pastryLock-in and six turns · 2 days Level 73: Palmier cookiesCaramelized lamination · 90 min Level 74: ÉclairsPiping consistency · 2½ hr Level 75: Paris-BrestChoux ring structure · 3 hr Level 76: Danish pastryYeasted lamination · 2 days Level 77: CroissantsHoneycomb crumb · 2 days Level 78: Kouign-amannSugar between layers · 2 days Level 79: Apple turnoversMoisture barriers · 2 hr Level 80: NapoleonsBaking puff flat · 3 hr

Chapter 9: Pâtisserie

Precision and polish. Ten lessons on entremets, glazes, tempered chocolate, and plated desserts that look like a shop window. Focus: Precision and polish.

Level 81: French macaronsMacaronage · 3 hr Level 82: MadeleinesHump mechanics · 2 hr Level 83: FinanciersBrown butter solids · 50 min Level 84: Opera cakeThin, even layers · 6 hr Level 85: Mirror-glaze mousse cakeFrozen finishing · 2 days Level 86: Chocolate temperingCrystal control · 90 min Level 87: CanelésRested custard batter · 2 days Level 88: Saint-HonoréComponent orchestration · 6 hr Level 89: EntremetTexture design · 2 days Level 90: CroquemboucheCaramel construction · 7 hr

Chapter 10: Bake like a pro

Design, diagnose, and lead. Ten lessons on building your own formulas, troubleshooting failures, and running a bake like a professional. Focus: Design, diagnose, lead.

Level 91: Baker’s percentage loafFormula thinking · 5 hr Level 92: Hydration experimentControlled comparison · 5 hr Level 93: Flour comparisonProtein and ash · 4 hr Level 94: Temperature log breadDesired dough temperature · 5 hr Level 95: Preferment baguetteFlavor before mixing · 2 days Level 96: Naturally leavened bouleStarter readiness · 2 days Level 97: Rescue the bake labFailure diagnosis · 2 hr Level 98: Original seasonal tartRecipe development · 2 days Level 99: Service for sixProduction planning · 1 day Level 100: Signature bakeMastery capstone · 2 days