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Advanced Artisan Bread & Viennoiserie Course

Advanced Artisan Bread & Viennoiserie Course
from 4 to 360h flexible workload
valid certificate in your country

What will I learn?

This Advanced Artisan Bread & Viennoiserie Course equips you with exact, repeatable methods for managing sourdough starters, dough hydration, and baker’s percentages. You’ll apply these to craft country loaves, whole-grain breads, and sourdough viennoiserie. Master dependable two-day production timelines, precise temperature and fermentation management, effective troubleshooting techniques, and documentation practices that optimise your workflow and elevate product quality consistently.

Elevify advantages

Develop skills

  • Master advanced sourdough starter management with accurate feeding, timing, and temperature control.
  • Achieve expertise in high-hydration doughs through effective mixing, folding, and shaping for superior artisan crumb structure.
  • Design and scale artisan formulas for country loaves, whole-grain breads, and viennoiserie with confidence.
  • Control fermentation and proofing perfectly, adapting to flour types, schedules, and environmental changes.
  • Troubleshoot like a pro by quickly resolving 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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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