Advanced Artisan Bread & Viennoiserie Course
Elevate your baking with this course on advanced artisan bread and viennoiserie. Gain professional formulas, exact fermentation control, and efficient two-day bakery schedules. Learn to troubleshoot dough problems swiftly, perfect sourdough starters, and produce consistent, top-quality loaves and pastries on a larger scale. Ideal for bakers seeking precision and reliability in every bake.

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.What our students say
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