flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Bread Course provides practical, step-by-step techniques to make consistent country loaves, baguettes, and sandwich bread with good crumb, crust, and volume. You will learn about dough science, mixing, gluten development, fermentation control, proofing, scoring, and baking in a deck oven, along with clear quality standards, troubleshooting methods, and training protocols that improve product consistency and make daily production smoother.
Elevify advantages
Develop skills
- Professional dough control: mix, ferment, and proof for perfect structure.
- Advanced shaping and scoring: for baguettes, country loaves, and sandwich pans.
- Deck oven mastery: steam, loading, and bake curves for excellent crust.
- Ingredient science for bakers: hydration, flour strength, and fermentation.
- Bakery QC systems: SOPs, bake logs, and quick troubleshooting on the line.
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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