JOBB × Kolb Masterclass — A Deep-Dive Collaboration
On October 16, the JOBB Baking Classroom proudly launched its long-awaited Kolb Masterclass Series, marking another milestone in the partnership between JOBB and Kolb.
The course is taught by Mr. Yu, Kolb’s highly experienced Technical Director for East China.
Held twice a week, the masterclass introduces JOBB’s third-cohort trainees to cutting-edge baking concepts and product trends, helping them refine their techniques in French bread and pastry while expanding their knowledge and creativity.
Learning Through Practice
For the first session, Mr. Yu chose two deceptively simple yet skill-testing recipes — raisin dinner rolls and white toast bread.
Instead of lengthy theory, he guided students through every step hands-on, encouraging them to understand the art of baking through touch, timing, and precision.
He highlighted key points often overlooked by beginners: the importance of accurate measurement, how to judge a proper gluten window, how to control temperature and humidity during fermentation, tips for shaping the dough, and even how to cool and store bread correctly after baking.
Every detail was explained with patience and clarity.
Reflections from the Students
After several lessons, the students’ weekly journals were filled with genuine insights and gratitude.
Xiao Ze, from Kashgar, wrote about discovering the hidden depth in something as simple as white toast:
“No extra toppings or decorations — just pure golden color and the aroma of wheat.”
He shared that he used to think making toast was easy, but now realized the subtle science behind it.
“Kneading dough feels like performing a delicate magic — balancing flour, butter, water, and yeast.
The dough almost comes alive in your hands. You have to be patient and kind to it, and that’s how it turns into bread that warms your heart.”
Xiao Ru added with a smile:
“When you take a bite of fresh-baked toast, it tastes a little salty at first, but the more you chew, the richer the flavor becomes.”
Turning Knowledge into Skill
By Friday, the instructors organized a “replication session” — asking students to recreate what they had learned the day before.
Everyone gathered around, gently pressing the dough to test its moisture and elasticity, just as Mr. Yu had taught.
Through this process, the lessons from the masterclass became not just knowledge, but skill — practiced, repeated, and internalized.
The Journey Continues
This marks only the beginning of the third cohort’s baking journey.
Many more surprises and challenges await ahead, and we hope their passion and curiosity will continue to grow.
JOBB sincerely thanks Kolb for its generous support — empowering our students to walk steadily and confidently on their path toward becoming skilled, professional bakers.