Artisan Bread Course
4.5/5
This course equips you with professional artisan bread baking skills for bakeries. Dive into dough science, precise formulas using baker’s percentages, fermentation control for levain and yeasted doughs, expert shaping of baguettes and country loaves, baking with steam for perfect crusts, and quality standards. Troubleshoot issues like dense crumb or weak oven spring, keep detailed logs, and produce reliable batches with outstanding crumb, crust, and flavour every time.
4.5 in the evaluation
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills to bake top-quality artisan loaves daily. Master dough basics like gluten development, baker’s percentages, hydration levels, and temperature management. Perfect mixing, fermentation, shaping, and proofing for both yeasted and sourdough breads. Learn baking techniques, steam injection, quality checks, problem-solving, and record-keeping to consistently achieve great flavour, texture, and looks.
Elevify advantages
Develop skills
- Master artisan dough handling with focus on gluten, hydration, and temperature for bakery-quality loaves.
- Create precise bakery recipes using baker’s percentages, preferments, and quick batch scaling.
- Manage fermentation processes including levain maintenance, folding techniques, proofing, and ripeness testing.
- Shape and bake expertly: baguettes, rustic loaves, scoring patterns, steam methods, and crust development.
- Ensure consistent quality through record logs, performance metrics, and solutions for issues like dense crumb or pale crust.
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.What our students say
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