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Advanced Artisan Bread & Viennoiserie Course

Advanced Artisan Bread & Viennoiserie Course
4 to 360h flexible workload
certificate valid in your country

What will I learn?

This Advanced Artisan Bread & Viennoiserie Course teaches precise, repeatable methods for managing sourdough starters, dough hydration, and baker’s percentages. Participants apply these to craft country loaves, whole-grain breads, and sourdough viennoiserie. Key topics include reliable two-day production schedules, temperature and fermentation management, troubleshooting techniques, and documentation practices that optimize workflow and elevate product consistency and quality.

Elevify advantages

Develop skills

  • Advanced sourdough starter control: precise feeding, timing, and temperature.
  • High-hydration dough mastery: mix, fold, and shape for open, artisan crumb.
  • Artisan formula design: build and scale country, whole-grain, and viennoiserie doughs.
  • Fermentation and proofing control: adjust for flour, schedule, and ambient shifts.
  • Professional troubleshooting: fix structure, acidity, proofing, and bake defects fast.

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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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