Bread Baking Course
This course equips you with professional techniques for artisan bread baking in Kenyan kitchens or small bakeries. Learn precise fermentation control, sourdough maintenance, gluten development, proofing stages, and oven handling to produce reliable, high-quality loaves that boost your restaurant, bakery, or food business with fresh, crusty bread every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills to bake consistent artisan bread loaves. Master baker’s percentages, choosing ingredients, dough temperatures, mixing techniques, gluten building, shaping, proofing, sourdough handling, production planning, steam-free baking methods, and fixing common problems for top-quality daily results.
Elevify advantages
Develop skills
- Artisan dough mastery: mix, autolyse, fold, and shape loaves quickly.
- Expert fermentation control: manage time, temperature, hydration for perfect crumb.
- Baker’s math precision: scale recipes for uniform 700-800g loaves.
- Steam-free oven baking: control crust colour and profiles without injectors.
- Efficient bakery planning: schedule morning bakes, proofing, and batches for small setups.
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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