Advanced Artisan Bread & Viennoiserie Course
Gain expertise in advanced artisan bread and viennoiserie baking using professional recipes, accurate fermentation techniques, and efficient two-day production plans. Learn to resolve dough problems quickly, perfect sourdough starters, and produce reliable high-quality loaves and pastries for larger batches.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This advanced course teaches exact methods for managing sourdough starters, dough hydration, and baker's percentages, applying them to rustic loaves, whole grain breads, and sourdough pastries. You will master dependable two-day baking routines, temperature and fermentation management, problem-solving techniques, and record-keeping practices that improve efficiency and ensure top-quality results every time.
Elevify advantages
Develop skills
- Master precise control of advanced sourdough starters through feeding, timing, and temperature management.
- Develop skills in handling high-hydration doughs by mixing, folding, and shaping for superior open crumb structure.
- Learn to create and adjust artisan bread formulas for country loaves, whole grains, and viennoiserie.
- Control fermentation and proofing effectively, adapting to flour types, schedules, and environmental changes.
- Acquire professional troubleshooting abilities to swiftly correct issues in structure, acidity, proofing, and baking.
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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