from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Master reliable, naturally leavened bread with this focused Bread Baking and Natural Fermentation Course. Learn starter care, mixing methods, autolyse, and gluten development for strong, extensible dough. Practice shaping, scoring, steam control, and baking profiles for consistent oven spring and crust. Gain confidence with fermentation planning, baker’s math, hydration decisions, and sensory evaluation to refine formulas and produce repeatable, high-quality loaves.
Elevify advantages
Develop skills
- Master gluten development: precise autolyse, mixing, and folding for pro crumb.
- Control fermentation: plan temps, timing, and cold retard for flavor and volume.
- Shape and bake artisan loaves: tension, scoring, steam, and oven profiles that sell.
- Optimize sourdough starters: feeding, hydration, and temperature for peak strength.
- Apply baker’s math: hydration, levain, and salt formulas tailored to your bakery.
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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