Bread Baking Course
This course equips aspiring bakers with essential techniques for producing high-quality artisan bread in small-scale operations, focusing on dough handling, fermentation, and efficient baking without specialized equipment.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
This Bread Baking Course provides practical, step-by-step training to produce consistent artisan loaves. Learn baker’s math, ingredient selection, and dough temperature control, then master mixing, gluten development, shaping, and proofing. You’ll refine sourdough management, plan efficient production schedules, optimize baking without steam injection, and troubleshoot issues for reliable, high-quality results every day.
Elevify advantages
Develop skills
- Artisan dough control: mix, autolyse, fold, and shape rustic loaves fast.
- Pro fermentation: time, temperature, and hydration for open, airy crumb.
- Precision baker’s math: scale artisan formulas for consistent 700–800 g loaves.
- Steam-free baking: manage ovens, crust color, and profiles without injectors.
- Bakery scheduling: plan 8 AM bakes, proofing, and batches for small operations.
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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