Bread Baking and Natural Fermentation Course
Dive into artisan bread making using natural fermentation techniques. This course covers starter maintenance, baker’s mathematics, hydration management, mixing processes, shaping, scoring, and baking methods to achieve excellent oven spring, open crumb structure, and rich flavours, boosting your bakery’s reliability and unique bread offerings.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Master dependable naturally leavened bread in this dedicated Bread Baking and Natural Fermentation Course. Discover how to care for starters, apply mixing techniques, use autolyse, and develop gluten for robust, stretchy dough. Hone skills in shaping, scoring, managing steam, and baking schedules for reliable oven rise and crisp crusts. Build assurance in fermentation scheduling, baker’s calculations, hydration choices, and sensory checks to perfect recipes and consistently bake top-quality loaves.
Elevify advantages
Develop skills
- Master gluten development through precise autolyse, mixing, and folding for professional crumb structure.
- Control fermentation by planning temperatures, timing, and cold retardation for optimal flavour and volume.
- Shape and bake artisan loaves with proper tension, scoring, steam, and oven profiles for market-ready results.
- Optimise sourdough starters via feeding, hydration, and temperature control for maximum strength.
- Apply baker’s math for hydration, levain, and salt formulas suited to your bakery operations.
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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