Advanced Artisan Bread & Viennoiserie Course
Gain expertise in advanced artisan bread and viennoiserie through professional formulas, exact fermentation management, and efficient two-day bakery schedules. Learn to troubleshoot dough problems, perfect sourdough starters, and produce reliable, top-quality loaves and pastries on a larger scale. Ideal for bakers seeking precision and consistency in their craft.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches reliable methods for managing sourdough starters, dough hydration, and baker’s percentages, applying them to country loaves, whole-grain breads, and sourdough viennoiserie. You will master two-day production schedules, temperature and fermentation control, troubleshooting techniques, and documentation practices to improve workflow and ensure consistent high-quality results.
Elevify advantages
Develop skills
- Master advanced sourdough starter control with exact feeding, timing, and temperature management.
- Achieve high-hydration dough expertise through mixing, folding, and shaping for superior artisan crumb structure.
- Design and scale artisan formulas for country loaves, whole-grain breads, and viennoiserie.
- Control fermentation and proofing by adjusting to flour types, schedules, and environmental changes.
- Apply professional troubleshooting to quickly resolve issues with structure, acidity, proofing, and baking defects.
Suggested summary
Before starting, you can change the chapters and 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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