Advanced Artisan Bread & Viennoiserie Course
This course equips you with professional systems for advanced artisan bread and viennoiserie baking. Master sourdough starters, baker's percentages, high-hydration doughs, and precise fermentation control using reliable two-day schedules. Troubleshoot common issues effectively to produce consistent, high-quality country loaves, whole-grain breads, and viennoiserie pastries at scale.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Dive into advanced artisan bread and viennoiserie techniques with reliable systems for sourdough starters, hydration management, and baker’s percentages. Apply these to craft country loaves, whole-grain breads, and sourdough pastries. Master two-day production schedules, temperature and fermentation controls, troubleshooting strategies, and documentation practices that optimise your workflow and elevate product consistency and quality.
Elevify advantages
Develop skills
- Master precise control of advanced sourdough starters through feeding, timing, and temperature management.
- Develop expertise in handling high-hydration doughs by mixing, folding, and shaping for superior open crumb structure.
- Learn to design and scale artisan bread formulas for country loaves, whole-grain breads, and viennoiserie.
- Gain skills in fermentation and proofing control, adapting to flour types, schedules, and environmental changes.
- Acquire professional troubleshooting techniques to quickly resolve issues with dough structure, acidity, proofing, and baking defects.
Suggested summary
Before starting, you can change the chapters and the 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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