Organic Baker Training
This comprehensive course equips you with professional skills to master organic bakery operations, starting from starter maintenance through to the final baking stage. Delve into sourdough microbiology, dough handling and development, precise fermentation timing, oven temperature and steam management, production scaling, and effective troubleshooting techniques. Achieve reliable, superior-quality organic bread production at a commercial standard, ensuring consistency in taste, structure, and output every time.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on skills for daily production of top-quality organic sourdough bread. You will learn to manage starters and understand microbiology, mix dough with precise temperature control, perform folds and shaping techniques, schedule fermentation, develop proofing methods, and operate deck ovens effectively. Gain expertise in recipe creation, scaling production, planning workflows, and solving issues to enhance flavour, texture, and operational efficiency quickly.
Elevify advantages
Develop skills
- Master organic sourdough starters through proper feeding, issue resolution, and safe storage methods.
- Control dough development with expert mixing, folding, shaping, and maintaining optimal temperatures.
- Optimise fermentation processes using proofing schedules, cold retardation, and key quality checks.
- Conduct professional baking sessions with steam application, scoring patterns, bake profiles, and shelf-life management.
- Plan organic production efficiently by scaling recipes, setting timelines, maintaining QA records, and managing inventory.
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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