Bread Baking Course
This course teaches essential bread baking techniques for producing high-quality artisan loaves, covering dough handling, fermentation, baking methods, and production planning without advanced equipment.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Bread Baking Course provides practical, step-by-step training to produce consistent artisan loaves. Learn baker’s maths, ingredient selection, and dough temperature control, then master mixing, gluten development, shaping, and proofing. You’ll refine sourdough management, plan efficient production schedules, optimise baking without steam injection, and troubleshoot issues for reliable, high-quality results every day.
Elevify advantages
Develop skills
- Artisan dough control: mix, autolyse, fold, and shape rustic loaves quickly.
- Professional fermentation: time, temperature, and hydration for open, airy crumb.
- Precision baker’s maths: scale artisan formulae for consistent 700–800 g loaves.
- Steam-free baking: manage ovens, crust colour, and profiles without injectors.
- Bakery scheduling: plan 8 AM bakes, proofing, and batches for small operations.
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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