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Advanced Artisan Bread & Viennoiserie Course

Advanced Artisan Bread & Viennoiserie Course
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.
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 I work for.
SilviaNurse
Really great course. Lots of valuable information.
WiltonCivil Firefighter

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