Japanese Bread Course
This Japanese Bread Course equips bakers with skills to make authentic shokupan, the ultra-soft Japanese milk bread. You'll master precise recipes using baker's percentages and methods like tangzhong, along with dough mixing, controlled fermentation, expert shaping, proofing, deck oven baking for elastic thin crusts, troubleshooting, workflow efficiency, sanitation, and packaging. Achieve reliable high-volume loaves with tender crumb, superior flavour, and extended freshness every time.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in crafting consistent, pillowy shokupan using baker’s percentages, tangzhong or yudane techniques. Master spiral mixer dough prep, precise fermentation, shaping, proofing, and deck oven baking for thin, springy crusts. Learn troubleshooting, production scaling, hygiene, and packaging for bakery-ready loaves with perfect volume, soft crumb, and long shelf life.
Elevify advantages
Develop skills
- Master shokupan recipes to craft soft, fluffy Japanese milk bread with great rise.
- Expertly use spiral mixers, managing dough temperature, gluten strength, and texture.
- Perfect shaping and proofing for uniform loaves with excellent oven spring.
- Bake in deck ovens for thin crusts, moist interiors, and lasting softness.
- Boost production to 20 loaves per batch with smart timing and quick fixes.
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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