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Bread Baking and Natural Fermentation Course

Bread Baking and Natural Fermentation Course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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