Advanced Artisan Bread & Viennoiserie Course
Elevate your baking with expert formulas for artisan breads and viennoiserie, mastering precise fermentation, two-day production schedules, and rapid troubleshooting. Perfect sourdough starters, handle high-hydration doughs, and produce consistent, premium loaves and pastries at scale for professional results.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with exact, repeatable methods for managing sourdough starters, dough hydration, and baker’s percentages. You’ll apply these to craft country loaves, whole-grain breads, and sourdough viennoiserie. Master dependable two-day baking schedules, precise temperature and fermentation control, effective troubleshooting, and smart documentation to boost efficiency and ensure top-notch product quality every time.
Elevify advantages
Develop skills
- Master advanced sourdough starter management with exact feeding, timing, and temperature control.
- Gain expertise in high-hydration dough handling through mixing, folding, and shaping for superior artisan crumb.
- Design and scale artisan recipes for country loaves, whole-grain breads, and viennoiserie.
- Control fermentation and proofing by adapting to flour types, schedules, and environmental changes.
- Quickly troubleshoot professional issues like structure flaws, acidity, proofing errors, and baking defects.
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 workloadWhat our students say
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