Artisan Bread Course
4.5/5
Dive into professional artisan bread baking with this comprehensive course. Gain expertise in dough science, precise baker’s percentages, fermentation control, shaping techniques, and baking profiles for yeasted and sourdough varieties. Learn to troubleshoot common issues like dense crumb or weak crusts, maintain quality logs, and develop reliable formulas that ensure exceptional crust, airy crumb, and rich flavour in every batch produced.
4.5 in rating
flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to bake consistent, top-quality artisan loaves daily. You will explore dough science, baker’s percentages, hydration levels, and temperature management, while perfecting techniques for mixing, fermentation, shaping, and proofing both yeasted and sourdough breads. Additionally, master baking profiles, steam injection, quality benchmarks, troubleshooting methods, and record-keeping to confidently enhance flavour, texture, and visual appeal.
Elevify advantages
Develop skills
- Master artisan dough handling with focus on gluten development, hydration balance, and precise temperature control for bakery-standard loaves.
- Create effective bakery formulas using baker’s percentages, preferments, and quick batch scaling methods.
- Manage fermentation processes including levain maintenance, folding techniques, proofing stages, and ripeness evaluation.
- Excel in shaping and baking with skills for baguettes, rustic loaves, scoring patterns, steam application, and perfect crust formation.
- Ensure consistent quality through detailed logs, performance indicators, and solutions for issues like dense crumb, pale crust, or poor oven spring.
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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