Advanced Artisan Bread & Viennoiserie Course
Master advanced artisan bread and viennoiserie with pro formulas, precise fermentation control, and two-day bakery schedules. Troubleshoot dough issues, refine sourdough starters, and deliver consistent, high-quality loaves and pastries at scale.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Advanced Artisan Bread & Viennoiserie Course gives you precise, repeatable systems for sourdough starters, hydration, and baker’s percentages, then applies them to country loaves, whole-grain breads, and sourdough viennoiserie. Learn reliable two-day production schedules, temperature and fermentation control, troubleshooting methods, and documentation habits that streamline workflow and consistently raise product quality.
Elevify advantages
Develop skills
- Advanced sourdough starter control: precise feeding, timing, and temperature.
- High-hydration dough mastery: mix, fold, and shape for open, artisan crumb.
- Artisan formula design: build and scale country, whole-grain, and viennoiserie doughs.
- Fermentation and proofing control: adjust for flour, schedule, and ambient shifts.
- Professional troubleshooting: fix structure, acidity, proofing, and bake defects fast.
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.What our students say
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