Advanced Artisan Bread & Viennoiserie Course
Master advanced artisan bread and viennoiserie using pro formulas, precise fermentation control, and efficient two-day bakery schedules. Learn to troubleshoot dough problems, perfect sourdough starters, and produce consistent, top-quality loaves and pastries at scale. This course delivers reliable systems for hydration, baker’s percentages, country loaves, whole-grain breads, and sourdough viennoiserie, with temperature control, troubleshooting, and documentation to boost your workflow and product quality every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Advanced Artisan Bread & Viennoiserie Course provides precise, repeatable methods for sourdough starters, hydration levels, and baker’s percentages. You'll apply these to craft country loaves, whole-grain breads, and sourdough viennoiserie. Master reliable two-day production schedules, temperature and fermentation management, effective troubleshooting, and smart documentation practices that streamline your baking process and ensure consistently superior results.
Elevify advantages
Develop skills
- Master sourdough starter control: exact feeding, timing, and temperature management.
- Handle high-hydration doughs: mix, fold, and shape for that open artisan crumb.
- Design artisan formulas: create and scale country, whole-grain, and viennoiserie doughs.
- Control fermentation and proofing: adapt to flour types, schedules, and weather changes.
- Troubleshoot like a pro: quickly fix structure, acidity, proofing, and baking issues.
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 are saying
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