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Bread Baking and Natural Fermentation Course

Bread Baking and Natural Fermentation Course
flexible workload of 4 to 360h
valid certificate in your country

What will I learn?

Master reliable, naturally leavened bread with this focused Bread Baking and Natural Fermentation Course. Learn starter care, mixing methods, autolyse, and gluten development for strong, extensible dough. Practice shaping, scoring, steam control, and baking profiles for consistent oven spring and crust. Gain confidence with fermentation planning, baker’s math, hydration decisions, and sensory evaluation to refine formulas and produce repeatable, high-quality loaves.

Elevify advantages

Develop skills

  • Master gluten development: precise autolyse, mixing, and folding for pro crumb.
  • Control fermentation: plan temps, timing, and cold retard for flavour and volume.
  • Shape and bake artisan loaves: tension, scoring, steam, and oven profiles that sell.
  • Optimise sourdough starters: feeding, hydration, and temperature for peak strength.
  • Apply baker’s math: hydration, levain, and salt formulas tailored to your bakery.

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

I was just promoted to Intelligence Advisor for the Prison System, and the course from Elevify was crucial for me to be chosen.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of valuable information.
WiltonCivil Firefighter

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