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Advanced Artisan Bread & Viennoiserie Course

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

What will I learn?

The Advanced Artisan Bread & Viennoiserie Course gives you precise, repeatable systems for sourdough starters, hydration, and baker’s percentages, then applies them to country loaves, whole-grain breads, and sourdough viennoiserie. Learn reliable two-day production schedules, temperature and fermentation control, troubleshooting methods, and documentation habits that streamline workflow and consistently raise product quality.

Elevify advantages

Develop skills

  • Advanced sourdough starter control: precise feeding, timing, and temperature.
  • High-hydration dough mastery: mix, fold, and shape for open, artisan crumb.
  • Artisan formula design: build and scale country, whole-grain, and viennoiserie doughs.
  • Fermentation and proofing control: adjust for flour, schedule, and ambient shifts.
  • Professional troubleshooting: fix structure, acidity, proofing, and bake defects fast.

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
Very great course. Lots of rich information.
WiltonCivil Firefighter

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