French Bakery Course
This course equips you with professional skills to create authentic French breads, covering dough making, fermentation control, shaping, scoring, and baking techniques. You will learn production planning, fault correction, and methods to produce consistent artisan loaves in a busy bakery setup, ensuring high standards every time.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in key French bread recipes through this practical course focusing on dough preparation, baker's percentages, flour choices, and ingredient roles. Master techniques like mixing, shaping, scoring, and fermentation management with preferments and cold proofing. Perfect baking methods, steam application, and problem-solving, while setting up production plans and records for reliable top-quality outputs daily.
Elevify advantages
Develop skills
- Advanced dough mixing: perfect French folds, autolyse, and gluten development quickly.
- Precision fermentation: manage cold proofing, bulk fermentation, and levain readiness.
- French flour expertise: select blends for optimal crust, crumb, taste, and freshness.
- Professional scoring and shaping: craft baguettes, boules, and fougasse effectively.
- Bakery production scheduling: create shift plans, quality checks, and recipe documents.
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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