Japanese Bread Course
In this Japanese Bread Course, bakery professionals master authentic shokupan production. Delve into precise formulas, controlled fermentation, expert shaping, deck-oven baking techniques, and effective troubleshooting. Achieve scalable production of soft, high-volume loaves boasting consistent quality, exceptional tenderness, and superior flavor that stands out in any bakery setting.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with skills to create consistent, ultra-soft shokupan using precise formulas, baker’s percentages, and methods like tangzhong or yudane. You will master dough mixing in spiral mixers, fermentation control, shaping, proofing, and baking in deck ovens for thin, elastic crusts. Additionally, gain expertise in troubleshooting, workflow planning, sanitation, and packaging to ensure every batch offers reliable volume, tender crumb, and excellent shelf life.
Elevify advantages
Develop skills
- Master shokupan formulas to craft soft, high-volume Japanese milk bread doughs.
- Operate spiral mixers professionally, managing TDT, gluten development, and dough texture.
- Shape and proof doughs flawlessly for smooth rolls, uniform crumb, and robust oven spring.
- Bake and cool in deck ovens to yield thin elastic crusts, moist crumb, and two-day softness.
- Scale bakery operations efficiently with 20-loaf batches, precise timing, and rapid fault fixes.
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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