Organic Baker Training
Master the full process of organic bakery production, starting from starter care right up to the final bake. Delve into sourdough microbiology, dough development techniques, fermentation scheduling, oven and steam management, production scaling, and troubleshooting methods to produce consistent, high-quality organic bread at a professional standard every time.
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 organic sourdough bread daily. You will learn starter maintenance and microbiology basics, dough mixing with precise temperature control, folding and shaping techniques, fermentation timing, proofing methods, and deck oven operations. Gain expertise in recipe creation, scaling production, planning workflows, and quick troubleshooting for superior flavour, texture, and efficiency.
Elevify advantages
Develop skills
- Master organic sourdough starters through proper feeding, troubleshooting issues, and storage methods.
- Control dough development with effective mixing, folding, shaping, and maintaining ideal temperatures.
- Optimise fermentation using proofing schedules, cold retardation, and quality assessment points.
- Conduct professional baking sessions covering steam application, scoring, bake profiles, and shelf-life management.
- Plan organic production by scaling recipes, setting timelines, maintaining QA records, and managing inventory.
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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