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Advanced Artisan Bread & Viennoiserie Course

Advanced Artisan Bread & Viennoiserie Course
from 4 to 360h flexible workload
valid certificate in your country

What will I learn?

This advanced course provides exact, repeatable methods for managing sourdough starters, dough hydration, and baker’s percentages, applying them to country loaves, whole-grain breads, and sourdough viennoiserie. Participants master dependable two-day production timelines, temperature and fermentation precision, effective troubleshooting, and documentation practices that enhance efficiency and consistently improve product quality across professional baking operations.

Elevify advantages

Develop skills

  • Advanced sourdough starter management: exact feeding, timing, and temperature control.
  • Mastery of high-hydration dough: mixing, folding, and shaping for open artisan crumb.
  • Artisan recipe formulation: developing and scaling country, whole-grain, and viennoiserie doughs.
  • Fermentation and proofing management: adapting to flour types, schedules, and environmental changes.
  • Expert troubleshooting: swiftly resolving structure, acidity, proofing, and baking issues.

Suggested summary

Before starting, you can change the chapters and 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 my boss's and the company's expectations.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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