Advanced Artisan Bread & Viennoiserie Course
Elevate your baking with this advanced course on artisan bread and viennoiserie. Gain mastery over professional formulas, precise fermentation techniques, and efficient two-day production schedules. Learn to troubleshoot dough problems, perfect sourdough starters, and produce consistent, superior-quality loaves and pastries on a larger scale. Ideal for serious bakers seeking professional standards.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This advanced course provides reliable, repeatable methods for managing sourdough starters, dough hydration, and baker's percentages. Apply these to crafting country loaves, whole-grain breads, and sourdough viennoiserie. Master dependable two-day production timetables, temperature and fermentation oversight, effective troubleshooting, and record-keeping practices that optimise your workflow and elevate product consistency and quality.
Elevify advantages
Develop skills
- Advanced sourdough starter management: exact feeding, timing, and temperature control.
- Mastery of high-hydration dough: mixing, folding, and shaping for open artisan crumb.
- Artisan recipe formulation: developing and scaling country, whole-grain, and viennoiserie doughs.
- Fermentation and proofing management: adapting to flour types, schedules, and environmental changes.
- Expert troubleshooting: swiftly resolving issues with structure, acidity, proofing, and baking faults.
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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