Advanced Artisan Bread & Viennoiserie Course
Gain expertise in advanced artisan bread and viennoiserie through professional formulas, accurate fermentation management, and efficient two-day production plans. Learn to solve dough problems quickly, perfect sourdough starters, and produce uniform high-quality loaves and pastries on a larger scale. Ideal for bakers seeking precision and consistency in their craft.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This advanced course teaches reliable methods for managing sourdough starters, handling hydration levels, and using baker’s percentages. It covers making country loaves, whole-grain breads, and sourdough viennoiserie with two-day schedules, temperature control, fermentation techniques, troubleshooting, and documentation to improve efficiency and quality consistently.
Elevify advantages
Develop skills
- Master precise control of advanced sourdough starters with exact feeding, timing, and temperature management.
- Develop skills in handling high-hydration doughs through effective mixing, folding, and shaping for superior crumb structure.
- Learn to design and scale artisan bread formulas for country loaves, whole-grain varieties, and viennoiserie.
- Control fermentation and proofing by adjusting to flour types, schedules, and environmental changes.
- Acquire professional troubleshooting techniques to rapidly address issues in structure, acidity, proofing, and baking.
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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