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Bread Making Course
Master the art of bread making with our comprehensive Bread Making Course, designed for bakery professionals seeking to elevate their skills. Dive into the essentials of bread ingredients, yeast science, and fermentation. Perfect your craft with techniques for classic French sticks, wholemeal loaves, and sourdough mastery. Troubleshoot common issues, optimise recipes, and explore advanced baking techniques and equipment. Join us to transform your baking expertise and deliver exceptional bread every time.
- Master bread ingredients: Understand key components for perfect dough.
- Perfect yeast fermentation: Harness yeast for optimal rise and flavour.
- Craft classic French sticks: Achieve ideal crust and texture every time.
- Troubleshoot baking issues: Solve common problems for consistent results.
- Sourdough expertise: Maintain starters and bake authentic sourdough.

4 to 360 hours flexible workload
certificate recognised by the NZQA
What will I learn?
Master the art of bread making with our comprehensive Bread Making Course, designed for bakery professionals seeking to elevate their skills. Dive into the essentials of bread ingredients, yeast science, and fermentation. Perfect your craft with techniques for classic French sticks, wholemeal loaves, and sourdough mastery. Troubleshoot common issues, optimise recipes, and explore advanced baking techniques and equipment. Join us to transform your baking expertise and deliver exceptional bread every time.
Elevify advantages
Develop skills
- Master bread ingredients: Understand key components for perfect dough.
- Perfect yeast fermentation: Harness yeast for optimal rise and flavour.
- Craft classic French sticks: Achieve ideal crust and texture every time.
- Troubleshoot baking issues: Solve common problems for consistent results.
- Sourdough expertise: Maintain starters and bake authentic sourdough.
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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