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Bread Baking and Natural Fermentation Course

Bread Baking and Natural Fermentation Course
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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor for the Prison System, and the course from Elevify was crucial for me to be chosen.
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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