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Advanced Artisan Bread & Viennoiserie Course

Advanced Artisan Bread & Viennoiserie Course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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