Advanced Artisan Bread & Viennoiserie Course
Elevate your baking with expert techniques in artisan bread and viennoiserie. Master professional recipes, precise control over fermentation and proofing, and efficient two-day production plans suited for Botswana bakers. Learn to diagnose and resolve dough challenges, perfect sourdough maintenance, and produce reliable, superior-quality loaves and pastries for larger operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides exact methods for managing sourdough starters, dough hydration, and baker’s percentages, applying them to craft country loaves, whole-grain breads, and sourdough pastries. Participants gain skills in dependable two-day baking routines, temperature and fermentation management, problem-solving techniques, and record-keeping practices that enhance efficiency and ensure top product standards.
Elevify advantages
Develop skills
- Master precise control of sourdough starters through feeding, timing, and temperature adjustments.
- Develop expertise in handling high-hydration doughs for superior mixing, folding, and shaping.
- Design and scale artisan recipes for country loaves, whole-grain breads, and viennoiserie.
- Optimise fermentation and proofing to adapt to flour types, schedules, and environmental changes.
- Quickly troubleshoot and correct issues in dough structure, acidity, proofing, and baking results.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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