Advanced Artisan Bread & Viennoiserie Course
Elevate your baking with advanced artisan bread and viennoiserie techniques using professional formulas, precise fermentation control, and efficient two-day production schedules. Gain skills to troubleshoot dough problems, perfect sourdough starters, and produce consistent, top-quality loaves and pastries at scale, ideal for serious bakers aiming for excellence.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides exact systems for sourdough starters, hydration levels, and baker’s percentages, applying them to country loaves, whole-grain breads, and sourdough viennoiserie. Master reliable two-day schedules, temperature and fermentation management, troubleshooting techniques, and documentation practices that optimise workflows and elevate product quality consistently.
Elevify advantages
Develop skills
- Master precise control of advanced sourdough starters through feeding, timing, and temperature management.
- Develop expertise in high-hydration dough handling, including mixing, folding, and shaping for superior artisan crumb structure.
- Learn to design and scale artisan formulas for country loaves, whole-grain breads, and viennoiserie.
- Control fermentation and proofing by adjusting to flour types, schedules, and environmental changes.
- Acquire professional troubleshooting skills to quickly resolve issues with structure, acidity, proofing, and baking defects.
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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