Bread Baking and Natural Fermentation Course
This course equips you with essential skills to bake artisan bread using natural fermentation methods. You will learn to manage sourdough starters, apply baker's math for precise hydration and formulations, master mixing and folding for optimal gluten structure, shape and score loaves professionally, and control baking parameters including steam and oven profiles. Achieve outstanding results with excellent oven spring, airy crumb, crunchy crust, and rich flavours, ensuring reliable quality for your bakery's standout products.
flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in baking naturally leavened bread through this comprehensive course. Master starter maintenance, dough mixing techniques, autolyse process, and gluten development for robust dough. Hone skills in shaping, scoring, steam management, and baking schedules to achieve reliable oven rise and crisp crusts. Build proficiency in fermentation schedules, baker's calculations, hydration choices, and sensory checks to perfect recipes and deliver consistent premium loaves.
Elevify advantages
Develop skills
- Master gluten development through accurate autolyse, mixing, and folding techniques for superior crumb structure.
- Control fermentation precisely by managing temperatures, timings, and cold proofing for enhanced flavour and better volume.
- Shape and bake professional artisan loaves with proper tension, scoring, steam injection, and ideal oven settings.
- Optimise sourdough starters via correct feeding schedules, hydration levels, and temperature control for maximum vitality.
- Apply baker's math effectively for hydration percentages, levain builds, and salt ratios suited to bakery needs.
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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