French Bakery Course
Master classic French breads with professional skills in dough formulation, fermentation, shaping, scoring, and baking. Learn to plan production, fix common faults, and deliver consistent, artisan-quality loaves in a demanding bakery environment. This hands-on course covers baker’s percentages, flour selection, ingredient functions, mixing techniques, preferments, cold retardation, steam use, troubleshooting, and efficient scheduling for daily high results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Master essential French bread formulas through a compact, hands-on course covering dough formulation, baker’s percentages, flour selection, and ingredient functions. Learn mixing, shaping, scoring, and fermentation control, including preferments and cold retardation. Refine baking profiles, steam use, troubleshooting, and organise efficient production schedules with documentation for consistent, high-quality results every day.
Elevify advantages
Develop skills
- Advanced dough mixing: master French folds, autolyse, and gluten control quickly.
- Precision fermentation: design cold proofing, bulk times, and levain maturity.
- French flour mastery: choose blends for ideal crust, crumb, flavour, and shelf life.
- Pro-level scoring and shaping: create baguettes, boules, and fougasse with impact.
- Bakery production planning: build shift schedules, QC checks, and recipe sheets.
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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